1 - 2poundschickenraw or cooked, cut into bite sized pieces
2 - 4tablespoonsbutter or oilor combination of both
1tablespoonminced garlic
½teaspoonminced ginger
¼cupsoy sauce
4cupscooked/cold white riceinstant rice works fine, just make sure to fully chill it after it is cooked.
1cuppeas
1cupdiced carrot
3eggslarge
green onion/scalliondiced
optional: sesame oil
Instructions
If using raw chicken, cut into bite sized pieces and brown with a tablespoon of oil in a medium-high heat skillet. Remove cooked chicken and set aside.
In the same skillet, bring butter to medium/high heat.
Add garlic and ginger, stir for 1 - 2 minutes until fragrant. Add rice and cook until heated through. Stir in soy sauce, and add peas and carrots. (If using raw carrots, cook until tender).
Lower heat to medium-low and push rice to one side of pan. Crack eggs in other side. Scramble eggs and cook through. When they’re done cooking, stir into rice along with the cooked chicken.
Finish with green onion and a light drizzle of sesame oil.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.