Spicy Chicken Fried Rice with a Kick

1.Heat the vegetable oil in a large skillet or wok over medium-high heat.

2.Add the diced chicken thighs to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.

4.Add the mixed vegetables to the skillet and cook for another 3-4 minutes until they are tender.

5.Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.

6.Add the cooked jasmine rice to the skillet, breaking up any clumps. Stir everything together to combine.

7.Return the cooked chicken to the skillet and add the soy sauce, oyster sauce, sriracha sauce, and sesame oil. Stir well to coat all the ingredients evenly with the sauces.

8.Cook for an additional 2-3 minutes, allowing the rice to heat through and the flavors to meld together.

9.Remove from heat and garnish with sliced green onions before serving.