Chicken & Vegetable Fried Rice

Chicken & Vegetable Fried Rice

Ingredients:
1 tbsp Canola OIl
1 skinless Chicken Breast Fillets, cut into small cubes (or any leftover Chicken- grilled chicken, adobo, fried chicken, shredded)
1 tbsp Butter
2 tbsp Yellow Onion, chopped
1~2 clove Garlic, minced
2 tbsp Green Bell Peppers, chopped
4 stalks petite Green Beans, chopped
2 tbsp Carrots, chopped
2 cups steamed White Rice, cooled 
1 medium Egg
1 tbsp Japanese Soup Base/Soy Sauce
1/2 tbsp Mirin *optional
Salt, Black/White Pepper, and White Sugar, to season

Instructions:

In a wok, heat oil.
Stir-fry chicken breast until cooked, about 1 minute. Remove from pan, and set aside. (You may skip this step if using leftover chicken.)

In the same wok, add-in butter; let it melt.
Add-in the onions, and sauté until translucent.
Add-in garlic; sauté until fragrant.
Then add-in the bell peppers, green beans, and carrots, and sauté until tender.

Add-in the cooked rice, and toss to combine.
Make a well in the center, and crack-in the egg. Stir the egg to scramble and cook until set. Then mix the egg with the rice until well combined.

Add-in the cooked chicken breast (or the shredded leftover chicken) and toss to combine.

Add-in soup base/soy sauce, and mirin; mix well.
Season with salt, black/white pepper, and sugar to taste. Toss to mix well.
Transfer to a serving bowl, and serve hot.

Happy Eating!!