Ingredients
Vegetable oil, as needed
35 g onion, finely sliced
75 g garlic, finely minced
Salt, as needed
750 g rice, cooked and cold
2 eggs, beaten
150 g mixed vegetables, frozen
150 g chicken, cooked and shredded
Preparation
Preheat a skillet or wok over medium heat. Pour a drizzle of oil and heat it up.
Add the onions and garlic and sauté until translucent. Add in some salt to taste.
Stir in the cold rice to heat it up in the pan. Make a hole in the middle of the rice and pour in the eggs. Fry the rice and eggs together, breaking up any big egg chunks with your spatula.
Add the frozen mixed vegetables and stir them in to thaw them.
Add the shredded chicken and mix them in well with the rice. Continue sauteing the rice on high heat and stir every half a minute for 3 to 5 minutes until the ingredients are mixed well together and cooked evenly. If needed, add more oil to thoroughly cook the ingredients.
Serve in a bowl.
