Over high heat, add
Nonstick Cooking Spray (as needed)
to a wok or large nonstick skillet. Add
and cook until fragrant, about 1 minute.
Fold in the
Rotisserie Chicken (1 lb)
Frozen Peas and Carrots (1 1/2 cups)
for 2 minutes. Vegetables should be defrosted before proceeding.
Fold in the cooked
White Rice (1 1/3 cups)
Light Soy Sauce (1/3 cup)
and cook for 2 minutes or until the liquid evaporates.
Reduce the heat to medium, and push the rice to one side of the wok. Spray the open side of the pan with cooking spray and add the
Large Eggs (3)
to the empty side. Let sit 30 seconds or until eggs start to set around the edges, then gently scramble until cooked for 1 to 2 minutes. Stir to combine with the rice.
Scallions (to taste)
and serve immediately.