3 cups cooked brown rice, cooled
2 pounds boneless chicken thighs, diced
2 cups Kirkland stir-fry vegetables, thawed
1/4 tsp MSG (optional)
Add a small amount of grapeseed oil to a wok or skillet. Crack eggs into wok and scramble. When cooked, set eggs aside.
Add a bit more grapeseed oil and a small amount of sesame oil to the wok. Add chicken and stir-fry until completely cooked. Add vegetables and cook for about 1 minute, then add the rice and cook for about 5 minutes. If desired, sprinkle in MSG and stir during the cooking.
Add the egg back into the wok and stir until well combined.
Serve and enjoy!