For the Fried Rice:

• • 2 cups cooked jasmine rice (cold or day-old for best texture)

• • 2 tablespoons vegetable oil (canola or avocado oil also work)

• • 2 garlic cloves, minced

• • 1 small onion, finely chopped

• • 1 cup of mixed veggies—frozen peas, carrots, and corn make a perfect combo.

• • 2 large eggs, lightly beaten

• • 2 cups of shredded rotisserie chicken, with the skin removed if you like it lighter.

• • 3 tablespoons soy sauce (low-sodium recommended)

• • 1 tablespoon oyster sauce (optional but highly recommended for umami)

• • 1 teaspoon sesame oil

• • 2 green onions, sliced

• • Salt and pepper, to taste

Optional Garnishes:

• • More green onions, sliced thin

• • Toasted sesame seeds

• • A little drizzle of sriracha or chili oil adds just the right kick of heat.

How to Make It – Step-by-Step

1. Start with Cold Rice

For best results, use rice that’s completely cooled—leftover rice from the day before works wonders. Freshly cooked, warm rice often turns sticky and mushy when stir-fried.

2. Sauté the Aromatics

Warm up the oil in a large wok or skillet set over medium-high heat, letting it shimmer before adding anything in. Toss in the garlic and onion, and sauté for about 2 to 3 minutes, just until they soften and become fragrant.

3. Cook the Veggies

Add your frozen vegetables and stir-fry for another 2 to 3 minutes, until they’re heated through and just tender.

4. Scramble the Eggs

Push everything to one side of the pan, pour the beaten eggs into the empty space, and gently scramble until set. Mix the eggs in with the veggies once cooked.

5. Add Chicken and Rice

Add the shredded rotisserie chicken and cold rice to the pan, giving everything a good toss to combine. Break up any clumps and toss everything together to combine evenly.

6. Pour in the Sauces

Add soy sauce, oyster sauce if you’re using it, and sesame oil. Stir constantly for 4 to 5 minutes until everything is heated through and the rice starts to crisp up slightly on the bottom.

7. Final Touches

Toss in the green onions, taste, and adjust seasoning with salt and pepper. Dish it up while hot, and finish with a sprinkle of sesame seeds or a drizzle of chili oil if you’re in the mood for some heat.