Preparation Steps

• In a small bowl, mix soy sauce, hoisin sauce, garlic, ginger, sesame oil, sugar, and rice vinegar to make the sauce.
• Place chicken into a bowl, pour sauce over chicken, and stir to coat. Marinate for at least 15 minutes.
• Heat a large skillet over high heat, add 2 tablespoons peanut oil. Cook chicken until browned and cooked through, about 4-5 minutes. Transfer to a plate.
• In the same skillet, sauté carrots, onions, mushrooms, and zucchini until tender-crisp, about 5 minutes. Remove and set aside.
• In a separate large skillet, heat 0.25 cup peanut oil over medium-high heat. Add scrambled egg, cook for 20 seconds, then add garlic and green onions. Cook for 30 seconds.
• Add cooked jasmine rice to the skillet with eggs, garlic, and green onions. Spread into an even layer and fry undisturbed for 3 minutes. Stir, then repeat for 10 minutes total.
• Stir in soy sauce for rice, cook for additional 4-5 minutes until rice is fried and coated.
• Add the cooked chicken and vegetables to the fried rice, stir to combine and heat through, about 2 minutes.
• Serve portions topped with chopped green onions and Yum Yum sauce.