Best fried rice EVER

A couple days ago, I made brown rice using chicken bouillon and a generous dose of butter.  I was trying to figure out what to do with the leftovers, so I came up with this.

3 cups cooked brown rice, cooled
4 eggs
grapeseed oil
sesame oil
2 pounds boneless chicken thighs, diced
2 cups Kirkland stir-fry vegetables, thawed
1/4 tsp MSG (optional)


Add a small amount of grapeseed oil to a wok or skillet.  Crack eggs into wok and scramble.  When cooked, set eggs aside.

Add a bit more grapeseed oil and a small amount of sesame oil to the wok.  Add chicken and stir-fry until completely cooked.  Add vegetables and cook for about 1 minute, then add the rice and cook for about 5 minutes.  If desired, sprinkle in MSG and stir during the cooking.

Add the egg back into the wok and stir until well combined.

Serve and enjoy!