Cone-Shaped Chicken Fried Rice

1.In a large skillet or wok, heat the sesame oil over medium heat.

2.Add the minced garlic and sauté for about 30 seconds until fragrant.

3.Stir in the shredded chicken and cook for 2-3 minutes until heated through.

4.Add the frozen peas and carrots, and cook for another 2 minutes until they are tender.

5.Push the chicken and vegetables to one side of the skillet and pour the beaten egg into the other side. Scramble the egg until fully cooked, then mix it with the chicken and vegetables.

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

7.Pour in the soy sauce and oyster sauce, and season with salt and black pepper. Stir-fry for another 3-4 minutes until everything is heated through and the rice is slightly crispy.

8.Remove the skillet from heat and stir in the chopped green onions.

9.To shape the fried rice into a cone, take a traffic cone and line the inside with plastic wrap for easy removal. Fill the cone with the chicken fried rice, packing it down gently to hold its shape.

10.Carefully remove the plastic wrap and traffic cone to reveal the cone-shaped fried rice. Serve immediately, garnished with additional green onions if desired.