• 2 tablespoons sunflower oil
  • 500g diced boneless, skinless chicken breasts
  • 1½ cups frozen mixed vegetables
  • 3 green onions
  • 1 teaspoon St Louis garlic flakes
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice
  • 3 to 4 tablespoons soy sauce
  • ½ teaspoon St louis salt to taste
  • ½ teaspoon St louis black pepper


  1. In a large skillet, add the oil and chicken.
  2. Cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken and set aside.
  3. Add the mixed vegetables and cook for about 2 minutes or until vegetables begin to soften.
  4. Add the garlic flakes and cook for 1 minute.
  5. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  6. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is cooked through. Enjoy!