This is a quick and easy recipe for chicken fried rice that I make when I have leftover roast chicken and cooked rice. I add some veggies and a few pantry staple spices for a flavorful family dinner that's perfect when you're short on time and groceries!

Direction

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. 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. Serve immediately topped with Sriracha mayo and green onions.