Prep: 10 Mins | Total: 30 Mins
- 2 Tablespoons Oil, divided
- 1 Cup Onion, chopped
- ½ Pound Boneless skinless chicken (Optional), cut into bite sized pieces (or boneless pork chop)
- ½ Tablespoon Butter
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- ½ teaspoon Sesame oil
- 2 beaten Eggs
- 2 Cups Cold, cooked rice, grains separated/fluffed with a fork (day-old rice is great)
- 2 cloves Garlic, minced
- 1 Cup Frozen peas and carrots (thawed)
- 2 Tablespoons Soy Sauce, or to taste (reduced sodium is OK)
- 4 Green Onions (Optional), chopped
In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté them until they turn a nice brown color, about 8 – 10 minutes. Add the chicken (or pork) and season with salt and pepper to taste. Cook for 3 – 5 minutes until the meat is mostly cooked through. Remove the onions and meat from the pan and set them aside.
Season the beaten eggs with salt. Add ½ tablespoon of butter and oil to the pan and pour in beaten eggs. Cook the eggs, stirring occasionally, until they’re just cooked. If needed, break the eggs up into smaller pieces with a spatula. Remove the cooked eggs from the pan and set them aside.
Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the pan is hot, add the cooked rice, cooked onions and meat, and garlic. Cook, stirring occasionally, until everything is heated through, about 5 minutes.
Add the thawed peas and carrots and the soy sauce to rice mixture and sauté for 1 minute, mixing to combine.
Garnish with chopped green onions, if desired. Serve warm.