Chicken Fried Rice

Adapted From A Kid in the Kitchen 

• 2 (8.5-ounce) pouches precooked basmati rice
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 1/2 teaspoons hoisin sauce
• 2 tablespoons peanut oil, divided

• 1 rotisserrie chicken, cleaned
• 1 large egg, lightly beaten
• 1 1/2 cups chopped red bell pepper
• 1 cup frozen shelled edamame
• 2/3 cup thinly sliced green onions, divided

Preparation

1. Heat rice according to package directions.
2. Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Add chickento soy sauce mixture; toss to coat. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat.
3. Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
4. Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add chicken and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.