Mexican-Style Fried Rice

Steps

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1. 1
   Mix together the chicken broth, Maggi seasoning, and Mexican oregano; set aside.
   ▶ ≈0:06
2. 2
   Heat 1 tablespoon of oil in a wok or large pan over medium-high heat for about 30 seconds until hot.
   ▶ ≈0:19
3. 3
   Pour in the beaten eggs and scramble, stirring constantly until fully cooked; transfer to a plate.
   ▶ ≈0:25
4. 4
   Add another tablespoon of oil and once hot, add the chicken; stir and cook until done, about 2 minutes.
   ▶ ≈0:41
5. 5
   Transfer cooked chicken to the plate with the eggs. Clean the wok, add a bit more oil, and heat through.
   ▶ ≈1:11
6. 6
   Add the onions and carrots; cook for about 30 seconds, then add the garlic and stir well.
   ▶ ≈1:18
7. 7
   Stir in the corn and roasted Anaheim pepper, drizzle with a bit more oil, then add the rice and mix well.
   ▶ ≈1:31
8. 8
   Add the cooked chicken and eggs back in; stir and break up the egg pieces, combining everything well.
   ▶ ≈1:47
9. 9
   Pour in the chicken broth mixture, toss until combined, then turn off the heat.
   ▶ ≈2:04
10. 10
    Garnish with green onion and cilantro, then serve or portion into takeout containers.
    ▶ ≈2:11