Chicken Fried Rice

• 2 tablespoons dark sesame oil
• 1 tablespoon canola oil
• 1 cup chopped carrot
• 1 cup coarsely chopped broccoli florets
• 1 cup diced skinless, boneless rotisserie chicken breast
• 1 cup frozen petite green peas
• 2/3 cup sliced green onions (4 green onions), divided
• 2 garlic cloves, minced
• 1 teaspoon grated peeled fresh ginger
• 3 cups cooked long-grain brown rice, chilled
• 2 large eggs, lightly beaten
• 2 tablespoons lower-sodium soy sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Heat a large nonstick skillet over medium-high heat. Add oils; swirl to coat. Add carrot and broccoli; stir-fry 3 minutes or until crisp-tender. Add chicken, peas, 1/2 cup onions, garlic, and ginger. Stir-fry 2 minutes or until onions are tender. Add rice; cook 3 minutes or until thoroughly heated, stirring occasionally. Reduce heat to medium.
2. Push rice mixture to 1 side of pan; add eggs to opposite side of pan. Cook, without stirring, for 10 seconds. Cook, stirring frequently, 2 additional minutes or until eggs are scrambled. Stir in soy sauce, salt, and pepper. Sprinkle with remaining onions. Serve immediately.

dark sesame oil, canola oil, carrot, broccoli florets, skinless, frozen petite green peas, green onions, garlic, fresh ginger, brown rice, eggs, lower, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chicken-fried-rice-0 (may not work)