• Raw boneless chicken, chopped into bite-sized pieces (I use a couple boneless breasts to feed 3)
• Frozen peas & carrots (of course you can use fresh but frozen is FAST). We like lots.
• Leftover rice (freshly cooked is TOO sticky). 2 cooked cups of rice will easily feed 3 with leftovers
• Onion, chopped into nice chunks, maybe a cup but you can choose your quantity. We like more.
• 1 or 2 eggs
• Sesame oil – optional but tasty
• Veg oil
• Soy sauce

1. This is a pretty fast process so if you can chop your chicken and onions ahead, that’s great. I usually pants it TBH
2. This is the cook your egg(s) step. Heat a skillet with a little butter. While it’s heating, crack your eggs into a bowl and stir, stir, stir them into a nice scramble. Now, turn your heat down to like 2, pour your eggs in the pan and leave them alone. They’ll cook slowly into a nice crepe-ish shape while you are working on the rest of the meal.
3. Heat your wok (or griddle or cast iron skillet) with a little — enough to coat the sides and bottom — veg oil
4. While your wok is heating, take the quantity you want of your frozen pea/carrot mix out of the freezer and let it defrost a bit.
5. If you haven’t chopped up the chicken yet, also do that while your wok heats. If it takes more than 2-3 minutes to chop your chicken, you are worrying too much about it. This is NO RULES cooking. Love yourself.
6. You can test your wok temp by flicking a drop of water onto the surface. It should sizzle and dry FAST. If your wok passes the hot test, throw the chicken. Stir occasionally. If it’s sticking, add a drizzle of sesame or veg oil.
7. Chop your onion while the chicken cooks.
8. When the chicken is nearly cooked through (3-4 minutes-ish), throw that onion in.
9. When the onion is translucent, add the peas and carrots. If you need more oil, add a little sesame or veg.
10. Check your egg. If it’s done, slide that egg onto a cutting surface and give it a quick chop up. I usually roll it up and then chop, because FAST. Leave it there, all chopped.
11. Now, add your rice to the wok. Stir, stir, stir. If you need a little oil, add it now.
12. Add your soy sauce. I use a couple good glugs. It’s probably about a half cup but I’ve never measured. Stir, stir, stir. It’s thoroughly mixed when there are no rice clumps or white rice.
13. Turn off the burner. Add your chopped egg in and stir, stir, stir.
14. Enjoy. It’s really delicious leftover too.

You can do a lot with this recipe: add chopped peppers, garlic, shallots. Make it veg only by increasing your veggies and leaving out the chicken. NO RULES. Love yourself.

Unclench your jaw. Take a deep breath. Stay safe.