Ingredients

• 1 tablespoon canola oil
• 1 teaspoon sesame oil
• 0.33 cups diced carrots
• 0.25 cups sliced green onions , white and lighter green parts
• 0.5 teaspoons garlic powder
• 0.5 teaspoons ground ginger
• 3 cups cold cooked rice
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 1 cup shredded cooked chicken
• 0.5 cups frozen peas
• 2 tablespoons butter
• 2 large eggs , beaten
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 2 tablespoons Sriracha mayonnaise , or to taste
• 1 tablespoon sliced green onions , or to taste

Instructions

1. 1 Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 1 minute. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 4 to 5 minutes. Stir in chicken and peas; cook for 2 minutes.
2. 2 Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
3. 3 Serve immediately topped with Sriracha mayo and green onions.

Nutrition per serving