Instructions

• Preheat a large nonstick skillet or wok over medium-high heat until hot. Add 2 tablespoons sesame oil and 2 tablespoons canola (or vegetable) oil and heat until the oils shimmer, about 30 seconds.
• Add 1 pound diced boneless skinless chicken breasts (1/2-inch pieces) in a single layer. Cook, stirring or flipping intermittently, for about 3 to 5 minutes, until the chicken is cooked through and no longer pink. Cooking time will vary with piece size and thickness.
• Use a slotted spoon to transfer the cooked chicken to a plate, leaving the oils and any browned bits in the skillet.
• Add 1 1/2 cups frozen peas and diced carrots blend (and the optional 1/2 cup frozen corn if using) plus 3 sliced green onions to the skillet. Cook, stirring occasionally, for about 2 minutes, until the vegetables begin to soften.
• Add 2 to 3 cloves minced garlic and cook, stirring, for 30 to 60 seconds until fragrant.
• Push the vegetables to one side of the skillet. Pour in 3 lightly beaten eggs on the empty side and scramble them, stirring as needed, until they are mostly set (about 1 minute). Then stir the scrambled eggs together with the vegetables.
• Return the cooked chicken to the skillet. Add 4 cups cooked rice, breaking up any clumps, and distribute everything evenly.
• Evenly drizzle 3 to 4 tablespoons low-sodium soy sauce over the rice and stir/toss continually so the rice and chicken absorb the soy sauce. Cook for about 2 to 3 minutes, until everything is heated through.
• Taste and, if desired, adjust seasoning with salt and pepper to taste. Serve immediately.
• Tip: If your rice is very dry, add additional soy sauce a little at a time until the rice is coated and flavored to your liking.