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1
Add the oil into a large pan or wok over medium-high heat.
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2
Once the oil is hot, add the chunks of chicken and season with salt and pepper.
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3
Saute until browned on all sides and cooked through, about 5-6 minutes.
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4
Remove the chicken from the pan and put it onto a plate.
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5
Add all of your vegetables (corn through broccoli) into the wok.
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6
Feel free to use any vegetables you like or have on hand.
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7
I keep a variety stocked in my fridge and freezer so I threw in a little bit of everything.
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8
You could easily sub a bag of mixed frozen vegetables for fresh if youre short on time time.
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9
If you do this, just be sure to defrost them first.
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10
Saute the veggies until tender, 2-3 minutes.
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11
If they seem to be taking a while to cook through, you can put a lid on the pan to speed things up.
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12
They should only need another minute or two.
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13
Next, add the garlic and ginger.
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14
I use a micro-plane to grate mine in so there arent any large chucks in the fried rice.
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15
Stir to combine and cook until fragrant, 1-2 minutes.
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16
Move the vegetables to the side of the wok.
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17
Quickly whisk the egg and oil together in a small bowl and add it into the wok.
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18
Stir to softly scramble the egg, about a minute.
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19
Once the vegetables and egg have finished cooking, return the chicken to the pan along with the rice.
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20
Pour the soy sauce over it all and stir to combine.
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21
Finish with the scallions.
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22
Serve!
