Ingredients
Equipment
Method
- Heat 1 1/2 teaspoons sesame oil and 1 tablespoon neutral oil in a large skillet or wok over medium-high until hot. Add chicken pieces in a single layer and cook undisturbed for 1 minute.
- Pour 2 tablespoons soy sauce, 1 tablespoon butter, and 2 teaspoons lemon juice over the chicken, then season with salt and pepper. Continue cooking, stirring just once or twice, until chicken is cooked through and lightly browned, about 1 to 3 minutes.
- Transfer the chicken to a bowl and set aside. Wipe out the skillet.
- Add 1 teaspoon neutral oil to the skillet and place back over medium-high heat. Add the diced onion and frozen vegetables; sauté until the onions begin to turn translucent, about 3 minutes.
- Push the vegetables to one side of the pan. Crack the eggs directly onto the empty side and scramble with a spatula until fully cooked.
- Add the cooked rice and 3 tablespoons butter to the skillet, stirring often and cooking for 5 minutes or until rice is heated and coated in butter.
- Stir in 3 tablespoons soy sauce and cook for 1 minute more.
- Return the chicken to the skillet. Add extra salt and pepper if needed, then stir well to combine and heat everything through.
- Serve immediately in bowls, garnished with sesame seeds if desired.
Nutrition
Notes
For best texture, always use cold, day-old rice that has been refrigerated; freshly cooked rice tends to get mushy when stir-fried. You can substitute the frozen mixed vegetables with other small, quick-cooking veggies if preferred. Leftovers keep well in the fridge for up to 4 days and reheat easily in a skillet with a splash of water or butter. Avoid freezing, as the texture deteriorates after thawing. This dish makes a full meal, but can also be served alongside grilled steak, salmon, or a light cucumber salad for a larger spread. To make it gluten-free, simply use tamari or gluten-free soy sauce.