Chicken Fried Rice is an old time family favorite. Here's my quick and easy version; feel free to make it exactly as is, or adapt it to use what you have on hand!
Heat the oil in a large wok (or skillet) over medium high heat. Once hot, add the onions, celery and bell peppers, sprinkle with salt and sauté until softened, golden and fragrant, about 5 minutes
Add the broccoli florets and sugar snap peas, sauté for 30 seconds
Add cooked chicken, rice and bean sprouts, followed by tamari sauce, fish sauce and sesame oil. Stir well until chicken and rice are heated through, about 5 minutes.
Serve, garnished with a pinch of toasted sesame seeds and sliced green onions.
Notes
*If you don't have any leftover cooked rice, start by cooking 1 cup of dry long-grain rice of your choice according to directions on package and let it cool for 20 - 30 minutes.