A delightful summer fried rice recipe featuring seasonal zucchini and corn, along with rotisserie chicken and fresh herbs, perfect for utilizing leftovers.
1: Finely dice onion, garlic, jalapeño, zucchini, and corn (if using on the cob).
2: Add a dash of olive oil & your onion, garlic & jalapeño.
3: Cook stirring for 4 minutes.
4: Add zucchini & corn, cook stirring for another 5 minutes.
5: Add rice & chicken, stir well.
6: Push everything to the side & add your whisked eggs, scramble them until they start to set then mix everything together.
7: Add soy sauce & sesame oil, mix well.
8: Add green onion & basil, enjoy.
