Chicken and Rice Stir-Fry

 Chicken and Rice Stir-Fry 

using pre-cooked chicken breast and cooked rice:

Ingredients:

• 2 cups cooked chicken breast (shredded or diced)
• 3 cups cooked rice (white, brown, or jasmine)
• 1 tablespoon vegetable oil (or sesame oil for extra flavor)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup onion, chopped
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame seeds (optional)
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Stir-Fry Base: Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic, ginger, and chopped onion. Stir-fry for 2-3 minutes until fragrant and the onions are soft.

2. Cook the Vegetables: Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, until they are tender but still crisp.

3. Add Chicken: Stir in the cooked chicken and cook for another 2 minutes, just enough to heat it through.

4. Stir in the Rice: Add the cooked rice to the skillet, breaking up any clumps with a spoon. Stir well to combine everything.

5. Add Sauce and Seasoning: Pour in the soy sauce and oyster sauce (if using), stirring to coat the chicken, rice, and vegetables. Cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

6. Garnish and Serve: Sprinkle with sesame seeds and green onions for garnish. Serve hot.

This Chicken and Rice Stir-Fry is quick, delicious, and perfect for using up leftover rice and chicken