Chicken Fried Rice
- cooking spray
- 2 large eggs, beaten
- 1 cup frozen mixed vegetables, such as peas and carrots or stir-fry blend
- 1 cup chopped rotisserie chicken, or more to taste
- 1 (8 to 9-ounce) packet 90-second jasmine rice
- 1 tablespoon soy sauce, or to taste
- 1 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- Spray a skillet or wok with nonstick spray; heat over medium heat. Scramble eggs until just set. Remove eggs to a plate.
- Add vegetables to the skillet. Cook for 3 to 5 minutes. Stir in rotisserie chicken and heat through.
- Tear open the rice packet and add the rice to the skillet. Break any lumps apart with a spoon/spatula. Let it rest for 30 to 60 seconds between stirring so that it gets “fried.”
- Season with soy sauce, sesame oil, garlic powder, onion powder, and black pepper; toss to combine.
- Add eggs back into the skillet and toss to combine. Enough for one hearty appetite or two small appetites.