Step 1

If using instant pre-cooked rice, place in the microwave and cook according to instructions.

Step 2

Remove the skin from rotisserie chicken, pull the meat from the bone then chop it into pieces, about ½-inch to 1-inch in size.

Step 3

Set a nonstick skillet on medium high heat. When it’s hot spray with a little olive oil, then toss in the chicken and cooked rice. Mix it around in the skillet for about 2 minutes (enough to get a very light sear on the chicken), then make a hole in the middle of the skillet.

Step 4

Beat 2 eggs together in a small bowl then pour them in the middle of the skillet. Let the eggs bubble for a brief second, then immediately begin chopping the eggs up with a spatula and folding them into chicken and rice. There should be no large, visible chunks of egg.

Step 5

Fold in frozen peas and carrots then add the soy sauce. Continue stirring for about 1 minute. The heat of the skillet and the food will quickly thaw the peas and carrots so be careful not to overcook.

Step 6

Remove from the heat, and if desired, garnish with green onion and toasted sesame seeds.