Ingredients:
2 cups white rice (jasmine works best!) – cook the rice according to the packaging instructions
3 tbs sesame oil
1 small bag frozen peas and carrots (thawed)
1 small/ med onion, chopped
3 tsp minced garlic
3 eggs, slightly beaten
1/3 cup soy sauce (more if needed)
1/2 bottle of Thai sweet chili sauce
3 cups of shredded/small diced chicken
Instructions
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Add the chili sauce and then the chicken. Stir fry until thoroughly heated.
