Easy Better-Than-Takeout Chicken Fried Rice

Ingredients

• 2 tablespoons Sesame Oil (Toasted sesame oil recommended for authentic flavor. Divide into 1 tablespoon for cooking chicken and 1 tablespoon for finishing the dish.)
• 2 tablespoons Canola Or Vegetable Oil (For searing chicken. Olive oil can be substituted if needed.)
• 1 pound Boneless Skinless Chicken Breasts (Diced into approximately 1/2-inch pieces; boneless, skinless chicken thighs can also be used as an alternative.)
• 3 Green Onions (Trimmed and thinly sliced into rounds. Use both white and green parts for maximum flavor.)
• 2 to 3 Garlic Cloves (Finely minced or pressed for best flavor distribution.)
• 3 Large Eggs (Lightly beaten with a fork before scrambling to ensure even cooking.)
• 4 cups Cooked White Rice (Cooked white long-grain rice is recommended; day-old rice works best to prevent sogginess. Brown rice may be substituted. To save time, use two 8.8-ounce pouches of pre-cooked rice for convenience.)
• 3 to 4 tablespoons Low-Sodium Soy Sauce (Adjust to taste based on rice dryness; use tamari sauce or liquid aminos for a gluten-free option.)
• to taste Salt (Optional, use sparingly, as soy sauce is already salty.)
• to taste Black Pepper (Optional, freshly ground for enhanced flavor is recommended.)

Instructions

1. Heat 1 tablespoon of sesame oil and the vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
2. Add the diced chicken and cook for 3 to 5 minutes, flipping intermittently, until the chicken is cooked through and no longer pink inside. Cooking time will vary based on the size of the chicken pieces. Remove the chicken from the skillet with a slotted spoon and set aside on a plate, leaving the oils and cooking juices in the skillet.
3. Add the frozen peas, carrots, and optional corn to the skillet. Cook, stirring occasionally, for about 2 minutes, or until the vegetables begin to soften.
4. Add the minced garlic and cook, stirring, for 1 minute until fragrant. If desired, add 1/2 teaspoon ground ginger (optional) along with the garlic for additional flavor.
5. Push the vegetables to one side of the skillet to create space. Pour the beaten eggs onto the other side of the skillet. Cook, stirring frequently, until the eggs are scrambled and set.
6. Return the cooked chicken to the skillet, then add the cooked rice and remaining 1 tablespoon of sesame oil.
7. Drizzle the soy sauce evenly over the mixture. Stir continuously to combine, ensuring the rice absorbs the soy sauce and everything is evenly coated. Cook for approximately 2 minutes, stirring frequently.
8. Taste and adjust the seasoning as needed. Add more soy sauce if the rice is dry or needs more flavor. Season with salt and pepper, if desired. Serve immediately while hot.