A delightful twist on classic fried rice, featuring tender chicken and vibrant vegetables for a wholesome and flavorful meal.
Heat a wok over medium heat and add a portion of sesame oil.
Using a hot wok ensures even cooking and enhances the flavors.
Add the chopped yellow onion and stir-fry until golden brown.
Stir frequently to prevent burning and achieve an even caramelization.
Push the onions to the side and pour in the beaten eggs, scrambling them until set.
Scramble the eggs gently to keep them fluffy.
Add the diced chicken breast and cook until fully cooked and slightly browned.
Cut the chicken into small, even pieces for quicker cooking.
Toss in the diced carrots and stir-fry until they begin to soften.
Cut the carrots into small cubes for faster cooking.
Add the cooked rice, green onions, and bean sprouts, mixing everything thoroughly.
Use a spatula to break up any clumps of rice for even mixing.
Pour in the soy sauce and stir-fry for an additional minute to combine flavors.
Taste and adjust the seasoning if necessary.
Serve the fried rice hot, garnished with additional green onions if desired.
Serve immediately to enjoy the dish at its best flavor and texture.
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