Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil (olive oil also works)
• 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
• 1 ½ cups frozen peas and diced carrots blend (use directly from frozen; optional: add ½ cup frozen corn)
• 3 green onions, trimmed and thinly sliced
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (white long-grain preferred; brown rice may be substituted. Two 8.8-ounce ready-to-serve rice pouches may be used to save time)
• 3 to 4 tablespoons low-sodium soy sauce
• Salt and pepper, optional and to taste

Instructions

1. Heat the sesame oil and canola (or vegetable) oil in a large nonstick skillet or wok over medium-high heat. Add the diced chicken and cook for 3 to 5 minutes, turning occasionally so it browns evenly on all sides. Cooking time will vary depending on the size of the pieces and thickness of the chicken.
2. Using a slotted spoon, transfer the chicken to a plate, leaving the oil and cooking juices in the skillet. Set aside.
3. Add the frozen peas and carrots, optional corn, and green onions to the skillet. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the garlic and cook for 1 additional minute, stirring intermittently.
   Tip: If you enjoy ginger, add ½ teaspoon ground ginger or freshly grated ginger at this stage.
5. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them, stirring as needed until just set.
6. Return the cooked chicken to the skillet. Add the rice and drizzle evenly with soy sauce. Stir thoroughly, flipping and tossing the mixture so the rice absorbs the sauce evenly. Cook for about 2 minutes, or until everything is heated through.
7. Taste and adjust seasoning as desired with optional salt and pepper. Serve immediately.

Flavor Notes

• If the rice seems dry, add additional soy sauce a little at a time until it’s well coated and flavorful. Rice dryness can vary, and cold rice will absorb more sauce than freshly cooked rice.
• For a mild heat, sprinkle in a pinch of red pepper flakes.

Storage

• This dish is best enjoyed hot, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 4 months. Reheat gently before serving.