Forget about the Chinese take-out and make it yourself! This savory dish is perfect for a main course or side dish, can be quickly prepared in just one pot and is an excellent way to use leftover rice and any veggies lingering in your fridge.

Preparation time: 30 minutes

What you need:

4 cups (560g) cooked rice (most people use jasmine rice; I also like brown rice which gives it a more earthy taste); 1 ½ cups uncooked rice makes about 4 cups cooked rice

½ lb (250g) boneless chicken, cut into small chunks

3 green onions, thinly sliced (white and green parts)

4 garlic cloves, minced

5 large carrots, finely diced

½ cup (100g) peas frozen

8oz (200g) green beans, cut into small pieces

3 eggs beaten

3 tablespoons veggie oil

Chicken marinade:

2 tablespoons soy sauce

1 tablespoon Chinese cooking wine (optional)

1 tablespoon Chinese vinegar (you can substitute with balsamic vinegar)

2 teaspoons cornstarch or flour

1 tablespoon sesame oil (you can substitute with veggie oil)

Sauce:

4-5 tablespoons soy sauce

3 tablespoons sesame oil

1 teaspoon black pepper

½ teaspoon chili powder (optional)

How to do it:

Marinate your chicken with the ingredients as listed above for at least 5 minutes. Set aside.

In a small bowl, mix all ingredients for the sauce. Set aside

Add 1 tablespoon veggie oil to a wok (or other big pot) and set to medium-high heat. Once oil is hot, fry chicken until fully cooked. Remove and set aside.

Add 1 tablespoon veggie oil and fry garlic and green onions for 20 seconds or until softened. Quickly add carrots and beans and cook for 1-2 minutes or until softened. Sweep everything to the side of the wok/pot.

Add 1 teaspoon of oil and pour in eggs and scramble before mixing with ingredients in wok.

Add rice to toss with ingredients. Add chicken and mix everything.

Pour sauce around your rice along the edges of the wok. Mix until all rice is colored brown. Taste and add more soy sauce if needed. Remove from heat.

Serve and enjoy!

Note: You can keep the fried rice for 2-3 days in the fridge, and for up to a month in the freezer.