Easy Chicken Fried Rice

Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the cubed chicken along with the salt, garlic powder, paprika, and black pepper. Cook for about 3 to 4 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet, cover it to keep warm, and set it aside.

In the same skillet, add the frozen peas and carrots, butter, and minced garlic. Cook for 2 to 3 minutes, stirring often, until the vegetables are tender and the garlic smells amazing.

Push the vegetables to the sides of the pan to create an open space in the middle. Crack the eggs into that opening and let them cook for about 1 to 2 minutes. Stir the eggs as they cook to make scrambled eggs right in the pan.

Once the eggs are cooked, add the chicken back to the skillet along with the day-old rice, chopped green onions, soy sauce, salt, black pepper, and garlic powder. Stir everything together until it's all well mixed and combined.

Cook for another 2 to 3 minutes, stirring occasionally, to heat the rice all the way through. Take the skillet off the heat and sprinkle with freshly chopped green onions and sesame seeds if you like.

Serve the fried rice right away while it's hot. Pair it with your favorite sides or extra soy sauce on the side.