Start by shredding your rotisserie chicken and cooking your jasmine rice if it’s not already prepared. Having everything ready to go will streamline the cooking process.
In a large skillet or wok, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Push the sautéed onions and garlic to one side of the skillet. Crack the two eggs into the pan and scramble them until fully cooked. Mix them with the onion and garlic.
Add the shredded rotisserie chicken and frozen mixed vegetables to the skillet. Stir everything together, letting it heat through for about 2-3 minutes.
Add the cooked jasmine rice to the skillet. Pour in the 1/4 cup of soy sauce and 1 tablespoon of sesame oil. Toss everything together until the rice is evenly coated and heated through.
Remove the skillet from heat and garnish with chopped green onions. Serve immediately with a drizzle of yum yum sauce for an extra burst of flavor.
