• 1/4 cup low sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons hoisin sauce
• 1-2 teaspoon chili flakes use to your taste
• 3 eggs, beaten (optional)
• 5 tablespoons extra virgin olive oil or sesame oil
• Kosher salt and black pepper
• 2 cups spinach, roughly chopped
• 2 green onions, chopped
• 2 cups frozen stir fry vegetables
• 2 inches fresh ginger, grated
• 4 garlic cloves, minced or grated
• 1/2 pound chicken breasts, cubed
• 4 cups cooked, day-old rice
• ½ cup fresh basil

1. To make the sauce. In a small bowl, combine the soy sauce, toasted sesame oil, hoisin sauce, and chili flakes.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the eggs (if using), season with salt and pepper, and let cook until the edges start to set, 1-2 minutes. Roughly scramble the eggs. Remove from the heat and transfer to a plate.

3. Return the skillet to medium-high heat. Add 2 tablespoons oil. When the oil shimmers add the frozen stir fry veggies and cook, stirring occasionally, until the mushrooms are crisping on the edges, about 5 minutes. Season with salt and large pinch of pepper. Stir in the green onions, ginger, garlic, and spinach. Cook another 2-3 minutes, until the veggies are caramelized. Remove from the heat and transfer the mushrooms and greens to the plate with the eggs.

4. Return the skillet to medium-high heat and add the remaining 2 tablespoons oil. Add the chicken and cook until browned, 5 minutes. Stir in 2 tablespoons of the sauce, cook another 1-2 minutes. Add the rice and cook, stirring occasionally, until toasted, 4 to 5 minutes. Stir in the remaining sauce, toss, cook another 1 to 2 minutes. Stir in the veggie spinach and eggs. Remove from the heat. Add the basil