Ingredients
3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
2 Tablespoons butter divided
1 1/2 cups frozen peas and carrots
1/2 yellow onion diced
2 green onions chopped
2 cloves garlic finely minced
2 eggs
3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
1 Tablespoon sesame oil
Salt and freshly ground black pepper
Instructions
Preheat a large skillet or wok over medium-high heat.
Add 1/2 Tablespoon butter to the pan.
Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 – 7 minutes.
Put the cooked chicken on a clean plate, and set aside.
Add a tablespoon of butter to the pan.
Cook the onions, carrots and peas until tender, about 4 minutes.
Add the garlic and cook one more minute.
Push the veggies aside, and scramble the eggs on the empty side of the pan.
Stir everything together, and add the last 1/2 tablespoon butter to the pan.
Add the rice, green onions, soy sauce and chicken and combine.
Allow the rice to “fry” and get a little toasty by leaving it alone for a minute.
Stir everything up, and allow the rice to sort of crisp up again.
Turn off the heat, and add the sesame oil.
Stir to combine.
Serve immediately.
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