Ingredients

• 1/2 (12 oz) chicken breast, chopped
• 2 Tbs soy sauce
• 2 tsp sesame oil
• 1/4 cup vegetable oil
• 3/4 cup chopped onion
• 1/2 (10 oz.) pkg frozen mixed vegetables, thawed
• 4 cups cooked white rice
• 3 eggs
• kosher salt
• black pepper

Directions

1. In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate; set aside.
3. Add vegetable oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute.
4. Increase heat to medium-high; stir in rice until incorporated and cooked through, 3 minutes.
5. Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper.
6. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden.
7. Add chicken and stir to combine.
8. Serve warm.

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