Servings = 6
Time = 45 min
1 1/2 cup rice
2 c water
1 T butter
2 boneless chicken breast halves
2 T olive oil
2 large carrots
3/4 c frozen peas
3 green onions
3 T soy sauce
1. In a soup pot, bring water and butter to boil; add rice, cover and reduce heat to low. When all water is absorbed, remove from heat and keep covered.
2. In a large skillet, heat one tablespoon of olive oil over medium heat. Use kitchen shears to cut chicken into bite-sized piece and place in skillet. Cook, stirring occasionally, until chicken is no longer pink.
3. While chicken is cooking, peel the carrots and then chop into 1/4-inch halfmoons. Dice green onions.
4. When chicken is done, scoop into a bowl. Add remaining one tablespoon olive oil to skillet and cook carrots until fork-tender, or desired consistency.
5. While carrots are cooking, crack eggs into a small dish and scramble with a fork. When the carrots are done, push the carrots to one half of the skillet and cook the eggs in the other half.
6. When the eggs are cooked, mix chicken, frozen peas and cooked rice with the carrots and eggs. Then stir in soy sauce and green onions. Taste and adjust soy sauce to desired saltiness.
Notes - To save some time you can use "minute" rice, pre-cooked chicken and pre-shredded carrots. To make healthier, use brown rice instead of white. In the picture, I served the fried rice with a side of roasted cauliflower sprinkled with cumin and sea salt.