BETTER THAN TAKEOUT CHICKEN FRIED RICE

Preheat a medium skillet or wok to medium heat.

Add the sesame oil, onion, and peas/carrots.

Allow to cook until tender.

Slide the onion, carrots, and peas to one side of skillet and add in the lightly beaten eggs to the other side.

Using a spatula, scramble the eggs.

Once eggs are fully cooked, combine with the onion/peas/carrots.

Add the cooked rice and shredded chicken into the skillet and combine with the egg mixture.

Pour the soy sauce on top and stir to combine evenly.

Add in the green onions, if using. Serve!