Easy Better-Than-Takeout Chicken Fried Rice

averiecooks.com

Emily Jo

2 tablespoons sesame oil

2 tablespoons canola or vegetable oil

¾ to 1 pound boneless skinless chicken breasts, diced into ½-inch pieces

1 ½ cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)

3 green onions, trimmed and sliced into thin rounds

2 to 3 garlic cloves, finely minced

3 large eggs, lightly beaten

4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)

3 to 4 tablespoons low-sodium soy sauce

salt and pepper, optional and to taste

Directions at averiecooks.com

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