Super Easy Chicken Fried Rice

In a large saucepan or wok, heat 1 teaspoon of olive oil on medium heat.

In a medium bowl, whisk together eggs, water, and a pinch of salt and pepper until the eggs are fluffy and pale yellow. Pour eggs into prepared pan and cook until top begins to set, about 3 minutes. Cover pan with a lid and cook until top of eggs is completely set and begins to bubble, about 2–3 minutes. Flip eggs onto a cutting board to let them cool. Note: Do not fold the eggs in half, keep them like a big, flat pancake.

Add sesame oil and 1/2 tablespoon olive oil to the pan and turn to medium-high heat. Add sliced chicken and cook until chicken is golden brown on the outside. Add onion and garlic and turn the heat down to medium. Cook until onions are golden brown and then season with a pinch of salt and pepper.

Add remaining 2 teaspoons of olive oil, followed by rice and green onions. Cook, stirring occasionally until the rice is lightly browned and heated through. Then, slice eggs into very thin strips and mix into the rice.

Season to taste with soy sauce, garnish with extra green onions, and devour.