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Ingredients
4 Cups cooked rice
1/2 Pound chicken thighs, boneless, skinless, cooked & cut into bite-size pieces
1 Cup frozen peas & carrots
1 White onion, chopped
2 Garlic clove, minced
2 Eggs
3 Tablespoons sesame oil
1/4 Cup soy sauce
Instructions
Prepare rice according to package instructions to yield 4 cups cooked rice.
Heat sesame oil in a large skillet on medium heat, add onion, garlic, peas, and carrots, stir fry until tender.
Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat.