CHICKEN FRIED RICE

1 pound chicken, about 2 chicken breasts, cooked and shredded
3 cups cooked rice -I cook my rice the day before
it's best to use cold rice
2 Tbs Hoisin sauce

2 Tbs vegetable oil
1 small white onion, chopped
1 bag frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (not too much, it will become salty)
2 eggs, lightly beaten
2 Tbsp chopped green onions
Cook and shred the chicken. I recommend cutting the breast in half and cooking the chicken 4 minutes on each side with a lid- seasoned with a 1/2 teaspoon each, not total  of  salt , ginger  and pepper and the 2 Tablespoons of Hoisin sauce and add 1/4 cup of water to the pan with the chicken.

once the chicken cools off then shred it.

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the cold rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions on top.