Chicken & Veggie Fried Rice Stir-fry | RECIPE

Add the dried rice and water to a pot and put over high heat until boiling. Add the Chicken Better Than Bouillon and stir. Turn the heat down to low, stir, and cover for about 20 min or until the rice absorbs all of the liquid. Fluff with a fork and set aside. In your largest pan with high sides or a wok over med-high heat, add some light olive oil and the scrambled eggs. Cook until just done, then remove from the pan and set aside. Add some more light olive oil and turn the heat up to high. Add the cubed chicken breast, seasoned with salt, pepper, and garlic powder. Cook until done, then remove from pan and set aside. Add more olive oil to the pan, turn back down to med-high heat, then add the broccoli, snow peas, and mushrooms. Season with a little salt and pepper. Sauté for a few minutes, then remove from the pan and set aside. Add more olive oil to the pan, then add the peas, carrots, and white onion. Sauté for a few minutes, then add a bit more olive oil, the cooked rice, and the soy sauce and toasted sesame oil. Stir to combine, then let the rice begin to toast. After a few minutes using a sturdy spatula, vigorously scrape and stir the rice to release the bits stuck to the pan (this is where the flavor is!). After a few more minutes, stir again, then add back to the pan the cooked eggs, the remaining cooked veggies, and the cooked chicken. Stir to incorporate, then add the chopped raw green onion on top. Serve with some sriracha sauce if you would like some heat. Enjoy!