Chicken Wing Fried Rice

1.Pat the chicken wings dry with paper towels and season lightly with salt and pepper.

2.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken wings and cook for about 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove the wings from the pan and set aside to cool slightly.

3.Once cooled, remove the meat from the chicken wings by shredding or chopping into bite-sized pieces. Discard bones and skin if preferred, or keep skin for extra flavor.

4.In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 2-3 minutes.

5.Push the garlic and onion to one side of the pan. Crack the eggs into the cleared side and scramble them gently until just set but still soft.

6.Add the thawed mixed vegetables to the pan and stir-fry for 2 minutes until heated through.

7.Add the chilled cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry everything together for 3-4 minutes, ensuring the rice is evenly coated and heated.

8.Return the shredded chicken wing meat to the pan. Add soy sauce, oyster sauce, and sesame oil. Stir well to combine all ingredients and heat through for another 2 minutes.

9.Taste and season with additional salt and freshly ground black pepper as needed.

10.Remove from heat and stir in the sliced green onions.

11.Serve hot, garnished with extra green onions if desired.