The whole family loved this immensely. I’ll certainly make a larger batch next time!

Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1/2 tablespoon of oil to the skillet. Pour in the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside with the chicken.

In the same skillet, add the frozen peas and carrots. Stir-fry for 2-3 minutes until heated through.

Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce and mix well.

Return the chicken and scrambled eggs to the skillet. Stir everything together until well combined and heated through.

Season with salt and pepper to taste. Garnish with sliced green onions before serving.

For a vegetarian version, skip the chicken and add more vegetables like bell peppers, mushrooms, or zucchini. You can also substitute the chicken with tofu or shrimp for a different protein option. If you like a bit of heat, add some sriracha or red pepper flakes. For a more authentic flavor, consider adding a dash of sesame oil or oyster sauce.