Quick Chicken Fried Rice Delight in 30 Minutes

Ingredients

• 2 cups cooked jasmine rice
• 1 cup cooked chicken, diced
• 2 tablespoons vegetable oil
• 2 large eggs, beaten
• 1 cup mixed vegetables (peas, carrots, and corn)
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• to taste salt and pepper
• 1 tablespoon sriracha or chili sauce (optional)
• 3 green onions, sliced

Instructions

1. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
2. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the pan and set aside.
3. In the same skillet, add a little more oil if needed, and stir-fry the diced chicken until it’s heated through (about 2-3 minutes).
4. Add the mixed vegetables to the pan and stir-fry for another 2-3 minutes until they are tender but still crisp.
5. Add the cooked jasmine rice and break up any clumps with a spatula. Stir well to combine the rice with the chicken and vegetables.
6. Pour in the soy sauce and sesame oil, mixing everything uniformly. Adjust the seasoning with salt and pepper to taste.
7. Finally, add the scrambled eggs back to the pan along with the sliced green onions. Stir to incorporate all ingredients and heat through for an additional minute.
8. If desired, drizzle with sriracha or chili sauce for an added kick.