4 cups cooked white rice (chilled)
1 medium yellow onion (diced)
2 large carrots (peeled, sliced, and quartered)
1 cup frozen green peas
3 large eggs (lightly beaten)
2 cups rotisserie chicken, white and dark meat (chopped or shredded)
2 tbsp sesame oil
2 tbsp butter
1 tbsp low sodium soy sauce
2 cloves garlic (minced)
2 green onions (sliced thin)
Toasted sesame seeds (optional)
- Heat a large nonstick skillet over medium-high heat. Once skillet is heated, quickly scramble the eggs until cooked, breaking apart into small pieces with a wooden spoon or spatula. Remove the cooked eggs from the skillet and set aside.
- Add half of the butterto the heated pan and increase the heat to high. Add the carrotsand onions to the skillet and saute 6-8 minutes or until carrotsbegin to soften and onions are translucent.
- Add the remaining butter, along with the chilled rice. Flatten the rice into the bottom of the pan to break up any large chunks. Drizzle the soy sauce and sesame oil over the rice. Stir to combine and cook over high heat, stirring occasionally or flipping rice mixture to brown evenly.
- After a few minutes, add the green peas, chicken, and garlic. Continue cooking over high heat until sections of the rice mixture start to brown or stick, about 5 minutes. Remove from heat and stir in the eggs.
- Top with sliced greenonions and sesameseeds, if using. Serve immediately.