In a large skillet, sauté the ground chicken in the sesame oil and vegetable oil over medium high heat until the chicken is cooked through for approximately 4-6 minutes. Once the chicken is cooked, transfer the chicken to a separate plate and set aside.
Next add the frozen peas and carrots blend to the pan and sauté for approximately 2 minutes on medium high heat .
Slide the vegetables to one side of the pan and pour in the eggs into the pan on the open side.
Scramble the eggs.
Then add the chicken back to the pan. Next add in the rice, soy sauce, salt and pepper to the pan.
Sauté for 3-5 minutes until rice is heated through and chicken is warmed back through.
Top with sliced green onions and serve immediately. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5-6 days.