- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 chicken breast, 1/2″ dice
- 250 grams peas, corn and diced carrots
- a few green onions or chives, diced small
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 95 grams (pre-cooked weight) cooked rice, cold
- 3 to 4 tablespoons low-sodium soy sauce
- salt and pepper
- Cook chicken in wok with both oils over medium-high heat about 5 minutes, or until cooked through. Remove chicken from work, leaving oil and juices in wok.
- Add the vegetables and cook until softened, stirring occasionally.
- Add the garlic and cook for 1 minute.
- Push vegetables to one side of the wok, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, rice, soy sauce, salt and pepper. Cook for about 2 minutes, or until chicken is reheated through.