Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
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1 tablespoon vegetable oil
1/2 cup diced onion
3 cloves garlic, minced
1/2 cup frozen green peas
1/2 cup matchstick cut carrots
2 cups cooked rice, grains separated (see Note)
2 teaspoons sesame oil, or to taste
1 tablespoon soy sauce, or to taste
1 pound leftover chicken adobo, diced
1/2 teaspoon salt, or to taste
1 pinch white pepper
1 large egg, beaten
2 green onions, chopped
Directions
Pour oil into a large, nonstick skillet over medium heat. When oil is hot, add onions and stir about 1 minute. Add garlic and stir about 30 seconds.
Stir in frozen green peas and matchstick carrots and cook, stirring, 3 to 4 minutes. Add rice and stir in sesame oil and soy sauce. Cook, stirring, about 2 minutes.
Stir in chicken, using a lifting motion, to make sure all the rice is coated with any sauce from the chicken adobo. Cook and stir about 2 minutes. Season with salt and white pepper.
Move the skillet contents to one side of the skillet and pour in beaten egg. Allow egg to spread into a thin layer. When egg is set, score into strips, then stir into rice mixture. Remove from heat. Sprinkle on chopped scallions and serve warm.
Cook’s Note
Cooked leftover rice works best for fried rice. Spread leftover rice out on a piece of parchment or foil to separate the grains, leaving no clumps. Clean fingers work best for this task.