Serves: 4 | Ready in: 20 minutes

Ingredients

• 2 cups shredded rotisserie chicken
• 3 cups cold cooked rice
• 2 eggs
• 1 cup frozen peas & carrots
• 3 tbsp soy sauce
• 1 tbsp butter
• 2 green onions, sliced

Instructions

1. Scramble eggs in butter; remove from skillet.
2. Cook vegetables for 3–4 minutes.
3. Add rice and chicken.
4. Stir in soy sauce.
5. Fold in eggs and green onions.
6. Cook until hot and serve.