This quick and easy, one-pan recipe comes together in just 20 minutes and is far superior to takeout! Once you try this homemade version, you won’t want to settle for those flimsy takeout containers again.
- 2 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- ¾ to 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
- 1½ cups frozen peas and diced carrots blend (no need to thaw, use directly from the freezer)
- 3 green onions, trimmed and thinly sliced
- 2 to 3 garlic cloves, minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice (white long-grain or brown rice works; for a shortcut, use two 8.8-ounce pouches of ready-to-serve rice)
- 3-4 tbsp low-sodium soy sauce
- Salt and pepper, to taste (optional)
Add Garlic and Scramble the Eggs:
Add the minced garlic to the skillet and cook for 1 minute, stirring occasionally. Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs, stirring as needed until fully cooked.
Combine Everything:
Add the cooked chicken back into the skillet, then add the cooked rice. Drizzle with soy sauce and add salt and pepper to taste, if desired. Stir everything together and cook for another 2 minutes to ensure everything is well-mixed and heated through.