Chicken Fried Rice

• 3 tbsp vegetable oil, divided
• 1 lb boneless chicken breast or thighs, cut into small pieces
• 1/2 tsp salt
• 3 large eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 2 cloves garlic, minced
• 4 cups cooked rice, cold (day-old is best)
• 3 tbsp soy sauce
• 1 tsp sesame oil

1. 1Heat 1 tbsp oil in a large skillet or wok over high heat. Add the chicken and salt and cook until browned and cooked through, 5–6 minutes. Move to a plate.
2. 2Add 1 tbsp oil, pour in the eggs and scramble quickly until just set. Add to the chicken.
3. 3Add the last 1 tbsp oil, then the peas and carrots, white parts of the green onions and garlic. Stir-fry 1 minute.
4. 4Add the cold rice, breaking up clumps, and stir-fry until hot and starting to crisp, 3–4 minutes.
5. 5Return the chicken and eggs, add the soy sauce and sesame oil, and toss well. Top with the green onion tops.

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