“This was my children’s very favorite rice dish when they were little. They always came back begging for more!” – Lucy
6 cups cooked rice
½ pound boneless and skinless chicken breast
½ small yellow onion
¾ cup frozen peas and carrots
3 eggs
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar
Preparation:
Cut chicken breast into ½-inch small cubes. In a bowl, mix chicken cubes with the marinade ingredients together and set aside. Cut onion into ¼ inch small chunks. In a small bowl, lightly beat the eggs.
To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon oil into the wok, brown onions for a few seconds. Add the marinated chicken cubes into the wok and stir-fry for approximately 2 minutes until the chicken is almost cooked. Add peas and carrots and the cooked eggs, stir-fry for another minute. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for approximately 2 to 3 more minutes. Serve hot.
Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes
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