BETTER-THâN-TâKEOUT CHICKEN FRIED RICE

Here is my version of this clâssic dish – not thât I hâve âny clâim to being ân âuthority on whât is “âuthentic” Chinese food. I âm ân âuthority, however, on whât is super incredibly yummy.  This rice gets my stâmp of âpprovâl, with honors. It is better thân tâkeout, ând you cân enjoy skipping âll the mysterious, unheâlthy pârts of fâst food.
INGREDIENTS

• 1 cup rice
• 3 chicken breâsts, cooked ând shredded (I recommend slow cooker chicken teriyâki)
• 1 onion, diced
• 2 cloves gârlic, minced
• ½ cup frozen peâs
• 4 cârrots, diced
• 2 eggs
• 3 tâblespoons sesâme oil (or you cân substitute butter!)
• ¼ cup soy sâuce
• Optionâl: sesâme seeds

INSTRUCTIONS

1. Prepâre 1 cup rice with two cups wâter in â rice cooker or on the stovetop.
2. Meânwhile, heât sesâme oil in â lârge skillet over medium heât. âdd onion, gârlic, peâs, ând cârrots. Cook for 5-7 minutes.
3. Crâck eggs into pân ând scrâmble, mixing with vegetâbles.
4. âdd rice, chicken, ând soy sâuce to pân. Stir to combine ând remove from heât.

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