Chicken Fried Rice Ingredients: 2 tablespoons sesame oil 2 tablespoons canola or vegetable oil 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer) 3 green onions, trimmed and sliced into thin rounds 2 to 3 garlic cloves, finely minced 3 large eggs, lightly beaten 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice) 3 to 4 tablespoons low-sodium soy sauce salt and pepper, optional and to taste Directions: To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to rema...