Quick Fried Rice with Chicken

Ingredients:

• 3 large eggs
• Vegetable oil, for frying
• 4 boneless, skinless chicken breast halves, cut into thin strips
• 1 teaspoon of vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 cup frozen vegetables
• 4 cups cold boiled rice
• 4-6 green onions, thinly sliced, plus extra for serving (optional)
• 2 tablespoons soy sauce

Preparation:

1. Whisk the eggs in a small bowl. Season with salt and pepper to taste. Heat a small amount of oil in a medium skillet over medium heat and make an omelet with half the beaten eggs. Transfer to a plate to cool (do not fold the omelet). Repeat with the remaining beaten eggs. Place one omelet on top of the other, fold, and coarsely chop. Set aside.
2. In a medium bowl, toss the chicken pieces with sesame oil and season with salt and pepper to taste. Heat 3 tablespoons of vegetable oil in a large skillet or wok over high heat. Fry the chicken until lightly golden, about 2-3 minutes.
3. Add the onion and garlic and sauté for 1-2 minutes or until the onion is soft. Add 1 tablespoon of oil and sauté the frozen vegetables for about 7 minutes, until heated through. Add 2 tablespoons of vegetable oil and, when hot, add the cooked rice and green onions, stirring thoroughly to heat through. Drizzle with soy sauce and mix evenly. Remove from heat and stir in the chopped omelet. Sprinkle with additional green onions, if desired.