Super Quick Chicken Fried Rice

Taste of Home Copycat Restaurant Favorites, p. 222

1 pkg. (12 oz.) frozen mixed vegetables

2 Tbsp olive oil, divided

2 large eggs, lightly beaten

4 Tbsp. sesame oil, divided

2 pkg. (8.8 oz.) ready-to-serve garden vegetable rice

1 rotisserie chicken, skin removed, shredded

¼ tsp. salt

¼ tsp. pepper

Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

Seems pretty standard so far.

In same skillet, heat 2 Tbsp. sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes.

Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

These additions on the other hand - these are odd.

My Rating: 3/5 "What makes this pleasant is the oil. I was more liberal with the drizzle than I was supposed to be just because it livened up the dish. Otherwise things were kind of dry and bland. I might suggest a more flavorful rice blend to pep things up - I used one that was supposed to be Jamaican and I think it helped."