Preparation Steps

• Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
• Add the chopped chicken thighs and cook until golden brown, about 6-8 minutes. Remove and set aside.
• In the same pan, add remaining vegetable oil and minced garlic. Sauté quickly until fragrant.
• Stir in the cooked rice, breaking up any clumps, and add the peas.
• Push rice to one side, pour in beaten eggs, and scramble until fully cooked.
• Mix chicken back into the rice, drizzle in soy sauce and sesame oil. Stir until everything is well combined.
• Garnish with chopped green onions before serving.