Chicken and Fried Rice (Chinese)

I love this because not only is it so easy to make and quick to throw together, but it uses basic ingredients that you likely always keep on hand. I know this is going to frequent its way to my dinner table. It's like Chinese take-out but it's made healthy with the use of brown rice and chicken in place of the traditional ham. Another great thing about this is it's a meal the entire family can agree on, my husband and I both loved it and my kids devoured it in no time. It's also so convenient how it's a meal all in one.

3 cups rice, cooked (preferably leftover)
¾ lb chicken breasts, boneless, skinless, diced into ¾" pieces
1 Tbsp. sesame oil, divided
1 Tbsp. Canola oil, divided
1 ⅓ cups frozen peas and carrots
3 green onions, chopped
2 cloves garlic, minced
2 large eggs
3 Tbsp. soy sauce
sea salt
black pepper, freshly ground

Garnish:
Sriracha (optional)

In a large non-stick wok or skillet, heat 1½ tsp. sesame oil and 1½ tsp. of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper, freshly ground and sauté until cooked through, about 5-6 minutes. Transfer chicken to a plate and set aside.

Return skillet to medium-high heat, add remaining 1½ tsp. sesame oil and 1½ tsp. canola oil. Add peas and carrots blend and green onions and sauté 1 minute, then add garlic and sauté 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.

Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper, freshly ground to taste. Serve warm with Sriracha to taste if desired.