Easy Chicken Fried Rice

INGREDIENTS:

2 cups of Cooked Rice, preferably day-old rice
1 cup of Rotisserie Chicken, shredded
2 Tablespoons Vegetable Oil
2 Eggs, beaten
½ cup Yellow Onion, diced
1 tsp Minced Garlic
1/2 cup of frozen Peas, Corn and Carrots, thawed
2-3 tablespoons of Soy Sauce, adjust to taste
2 teaspoons of Sesame oil
Salt and Pepper to taste
2 Green Onions, thinly sliced for garnish
Optional: 1 teaspoon of minced garlic, 1/2 teaspoon of ground ginger

INSTRUCTIONS:

Prepare Ingredients: If your rice is fresh, spread it out on a tray and let it dry out for a bit. Shred your rotisserie chicken into bite-sized pieces.
Cook Eggs: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Sauté the chopped onion and garlic until translucent and fragrant.
Add Vegetables: Stir in the peas, carrots and corn, cooking until they are just tender.
Add Chicken: Fold in the shredded rotisserie chicken, cooking until everything is heated through.
Combine with Rice: Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.
Season: Pour in the soy sauce and sesame oil, stirring to evenly coat the rice. Season with salt and pepper to taste.
Add Eggs: Finally, add back in the scrambled eggs, toss together until everything is combined.
Garnish and Serve: Garnish with sliced green onions. Serve hot as a main dish or side.