Ingredients
- 3 cups leftover cooked white rice (cold is best)
- 1.5 cups shredded cooked chicken
- 2 eggs, beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 tbsp soy sauce
- 1 tbsp oil (vegetable or sesame)
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add the frozen vegetables and cook for 2-3 minutes until thawed and tender.
- Push the vegetables to one side of the pan and pour in the beaten eggs on the other side. Scramble until cooked.
- Add the cold rice and shredded chicken to the pan. Break up any rice clumps.
- Pour the soy sauce over everything and toss continuously for 3-5 minutes until heated through and well combined.