Quick & Simple! Chicken Fried Rice!

3 cups cooked Jasmine rice (preferably left over rice.)

3/4 lb boneless skinless chicken thighs , diced into 3/4-inch pieces

1 Tbsp toasted sesame oil , divided

1 Tbsp canola oil , divided

1 1/3 cups frozen peas and carrots blend

3 green onions chopped

2 cloves garlic , minced

2 large eggs

3 Tbsp low-sodium Kikkoman soy sauce

Salt and freshly ground black pepper

Sriracha , for serving (optional)

Directions:

📌 In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.

📌Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.

📌Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

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