Chicken Stir Fry

1 tablespoons oil

1/2 medium onion, roughly chopped

1 cups chopped boneless chicken

1/2 cup peas and carrots, thawed

1 clove minced garlic

1/2  tablespoon minced ginger

1 cup cooked rice, cooled

1 egg, lightly beaten

¼ cup water

1 teaspoon soy sauce

Salt and ground black pepper to taste 

 

Preparation

1. Put oil in a wok or a large skillet and turn heat to high. A minute later, add onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
2. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Add peas and carrots to skillet; cook for about a minute, or until hot. Add them to bowl.
3. Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center, add the egg into it; scramble them a bit, then incorporate into rice.
4. Return chicken and vegetables to skillet and stir to integrate. Add water and cook, stirring, for about a minute. Add soy sauce, then taste and add salt and pepper if necessary.