Chicken Fried Rice

Ingredients

• 2 tsp asian chili-garlic sauce 
• 4 cups rice cooked
• 2 cups meat from a rotisserie chicken cooked chopped
• 4 large eggs lightly beaten
• 6 servings toppings: green onions toasted sliced chopped
• 1 pound haricots verts trimmed cut into 1 1/2-inch pieces ( 2 cups) (tiny green beans)
• 0.8 cup onion diced
• 0.8 cup bell pepper diced red
• 0.3 cup soya sauce 
• 3 tablespoons vegetable oil divided

Equipment

• frying pan

Directions

1. Heat 1 Tbsp. oil in a large skillet over medium-high heat 1 minute; add eggs, and cook, gently stirring, 1 to 2 minutes or until softly scrambled.
2. Remove eggs from skillet; chop.
3. Heat remaining 2 Tbsp. oil in skillet; add onion, bell pepper, and green beans, and stir-fry 3 to 4 minutes or until vegetables are crisp-tender.
4. Add chicken, and stir-fry 2 minutes.
5. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with desired toppings.