Chicken & vegetable fried rice

Ingredients

• Chicken1 lb · already cooked, refrigerated, diced
• Rice3 cups cooked · chilled
• Eggs3 · beaten
• Soy sauce2 tbsp · measured
• Mixed vegetables · optional2 cups · frozen
• Green onion · optional3 · sliced
• Garlic · optional2 cloves · minced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Dice already cooked chicken on a clean board. This timing does not include cooking raw chicken.
2. 2Break up chilled cooked rice. Dry rice must be cooked separately and cooled safely before using.
3. 3Beat the eggs and measure the soy sauce. Prepare optional vegetables and aromatics.
4. 4Heat a little oil in a wide skillet over medium heat. Scramble eggs for 2–3 minutes until fully set, then transfer to a clean plate.
5. 5Raise heat to medium-high. Add optional frozen vegetables and cook for 4–5 minutes until hot, letting excess water evaporate. Add optional garlic for the last 30 seconds.
6. 6Add cooked chicken, rice and soy sauce. Stir-fry for 5–6 minutes, breaking up clumps, until hot throughout and the chicken and rice reach 165°F / 74°C.
7. 7Fold in the scrambled eggs and optional green onion. Stir for 1 minute and serve immediately.