Chicken Fried Rice

Ingredients

• 3 cup Sunwhite Medium Grain Rice, cooked
• 350 g Boneless Skinless Chicken Breasts, diced into 2cms pieces
• 1 tbsp Toasted Sesame Oil, divided
• 1 tbsp Canola Oil, divided
• 1.33 cup Frozen Peas And Carrots Blend
• 3 Green Onions, chopped
• 2 clove Garlic, minced
• 2 Large Eggs
• 3 tbsp Low-Sodium Soy Sauce
• Salt And Freshly Ground Black Pepper
• Sriracha, for serving

Method

1. Heat up 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil in a large non-stick wok or skillet on medium-high heat. When sizzling, toss in chicken pieces, lightly season with salt and pepper, and stir-fry until fully cooked, around 5 - 6 minutes. Plate chicken and set aside.
2. Bring the skillet back to medium-high heat, pouring in the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add in the peas and carrots blend, green onions, and sauté for 1 minute. Follow by tossing in the garlic and sauté for another minute. Push the veggies to the edges of the pan, create a space in the center, crack in the eggs, and cook to scramble.
3. Add the chicken back to the skillet, followed by the rice. Season with soy sauce and salt and pepper to taste. Serve hot and spicy with a dash of Sriracha if desired.