3cups(474g)cooked white ricepreferably a day or two old
⅔cup(158ml)low-sodium soy sauce OR teriyaki sauce
Instructions
In a large skillet, brown diced chicken on both sides and until chicken is cooked through. Remove from skillet and set aside.
In the same skillet, add vegetable oil over medium-high heat. When oil is hot, add onion and garlic. Cook until softened and fragrant, 3-5 minutes.
Add the frozen mixed vegetables and cook until warmed through then add the eggs, breaking them apart like scrambled eggs in the skillet. Turn down the heat to medium-low and add the cooked chicken.
Finally, add the cooked white rice and break it apart while stirring in the skillet.
Drizzle the soy sauce or soy vay (if you haven't tried it, you should totally try. I've tried both variations and we love it!) over the rice and continue to toss until all the rice and ingredients have been coated.
Serve and enjoy! Store in an airtight container in the refrigerator for up to 1 week.
Notes
Adjust soy sauce/soy vay to your liking. Add more if you like it more salty, don't add as much if you don't like things salty. Taste test before you pour it all in! Everyone's salt preference is different.You can make this with whatever meat you like (pork, turkey, beef, etc.) or make it vegetarian with no meat at all.