Ingredients
– 2 cups cooked jasmine rice (preferably day-old)
– 1 pound boneless, skinless chicken breast, diced
– 1 cup mixed vegetables (like peas, carrots, and bell peppers)
– 3 eggs, beaten
– 1/4 cup Bang Bang sauce (store-bought or homemade)
– 2 tablespoons soy sauce
– 3 tablespoons vegetable oil
– 3 green onions, chopped
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Equipment Needed
– Large frying pan or wok
– Wooden spoon or spatula
– Mixing bowl for the eggs
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
To begin, I heat up a large frying pan over medium-high heat and add 2 tablespoons of vegetable oil. Once it’s shimmering, I toss in the diced chicken, seasoning it lightly with salt and pepper. I let it cook until it’s golden brown and fully cooked through, about 6-8 minutes. The smell of sizzling chicken is heavenly! Now comes the fun part: I push the chicken to one side of the pan and pour the beaten eggs into the other side. I scramble them quickly until just set, then mix everything together. (See the next page below to continue steps…)