6 January, 2016
Chinese Chicken Stir-fried Rice
1 pound boneless, skinless chicken breasts, cooked and cut into bite-size pieces
4 cups rice, cooked (I used microwaveable Minute Rice)
2 cups carrots and peas, frozen
1 onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce
In a large skillet, heat sesame oil over medium heat. Add onion, garlic, carrots and peas and cook until vegetables are tender. Crack eggs into the pan and scramble, mixing with all the vegetables. Add the cooked rice, cooked chicken, and soy sauce to the pan and stir. Remove from heat and serve.