Ingredients

• 3 cups Long-Grain Brown rice, cooked
• ¾ pounds Boneless Skinless Chicken Breasts, diced into ¾ inch pieces
• 1 tablespoon Sesame Oil, divided
• 1 tablespoon Canola Oil, divided
• 1 ⅓ cups Frozen Peas and Carrots blend
• 3 Green Onions, chopped
• 2 Garlic Cloves, minced
• 2 Large Eggs
• 3 tablespoons Soy Sauce 
• Salt and Pepper
  

Directions

1. In a large skillet, heat 1 ½ teaspoon sesame oil and 1 ½ teaspoon canola oil over medium-high heat; once hot, add chicken, season lightly with salt and pepper; sauté until cooked through, 5-6 minutes; transfer to a plate and set aside
2. Return skillet to medium-high heat; add remaining 1 ½ teaspoon sesame oil and 1 ½ teaspoon canola oil; add peas/carrots blend and green onions; sauté 1 minute; add garlic then sauté 1 minute longer
3. Push vegetables to the edges of pan; add eggs in center; cook and scramble
4. Return chicken to skillet along with rice; add in soy sauce; season with salt and pepper to taste; serve with Sriracha to taste