Ingredients

• 2 teaspoons olive oil, divided
• 2 large eggs, beaten
• 1 tablespoon minced garlic
• 1 cup frozen peas and carrots, thawed
• 4 cups cooked rice, cold
• 2 cups cooked chicken, shredded
• 1/4 cup soy sauce
• 1/4 cup sliced spring onions
• 1 cup fresh bean sprouts

Instructions

Steps to Make It

1. Gather the ingredients.
2. Heat a wok or large skillet over high heat. Add 1 teaspoon of the oil and swirl to coat the bottom of the pan.
3. Add the eggs, scramble, then transfer to a bowl.
4. Wipe out the wok with a paper towel.
5. Add the remaining teaspoon of oil to the wok. Add the garlic and stir-fry for about 20 seconds.
6. Add the peas and carrots, stir-frying until softened.
7. Add the rice and chicken and stir-fry, breaking up the clumps of rice with a wooden spoon or spatula.
8. Add the soy sauce and stir-fry until the flavors come together, about 1 minute.
9. Stir in the spring onions, bean sprouts, and cooked egg. Stir-fry another minute or so.
10. Serve immediately and enjoy.