2 tablespoons (30 mL) vegetable oil, divided
1 medium red onion, thinly sliced
1/2 cup (125 mL) cut-up fresh or frozen vegetables
2 cups (500 mL) cold cooked Thai Kitchen® Jasmine Rice
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 mL) sugar
1 cup (250 mL) shredded cooked chicken
1/4 (50 mL) cup chopped green onions
Fresh cilantro leaves and lime wedges (optional)
HEAT oil in wok or large skillet on medium-high heat. Add onion and vegetables; stir fry 3 minutes or until vegetables are tender.
STIR in rice, fish sauce and sugar; stir fry 3 minutes or until rice is heated through. Add chicken and green onions; stir fry until heated through. Serve with cilantro and lime wedges, if desired.