Rotisserie Chicken Fried Rice

Ingredients

Quantities are for 4 servings.

• 1 1/4 cups Rotisserie chicken, shredded
• 4 cups Cooked rice, cold (day-old is best)
• 1 1/2 cups Frozen peas and carrots
• 2 each Eggs
• 3 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 2 each Scallions, sliced

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the peas, carrots, and minced garlic, and cook 2-3 minutes until softened.
2. Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble until fully set (no runny egg remaining), then mix them into the vegetables.
3. Add the remaining oil, the cold rice, and the shredded chicken. Stir-fry 4-5 minutes, breaking up any rice clumps, until everything is heated through.
4. Drizzle in the soy sauce and sesame oil, tossing to coat evenly.
5. Top with sliced scallions and serve.