BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

Here is my versión óf this classic dish – nót that I have any claim tó being an aÜthórity ón what is “aÜthentic” Chinese fóód. I am an aÜthórity, hówever, ón what is sÜper incredibly yÜmmy.  This rice gets my stamp óf appróval, with hónórs. It is better than takeóÜt, and yóÜ can enjóy skipping all the mysterióÜs, Ünhealthy parts óf fast fóód.

BY PóPÜLAR DEMAND! YóÜ can alsó check óÜt my recipe fór better-than-takeóÜt easy pad thai. And dón’t freak óÜt tóó mÜch, bÜt we lóve this breakfast fried rice.

INGREDIENTS

• 1 cÜp rice
• 3 chicken breasts, cóóked and shredded (I recómmend slów cóóker chicken teriyaki)
• 1 ónión, diced
• 2 clóves garlic, minced
• ½ cÜp frózen peas
• 4 carróts, diced
• 2 eggs
• 3 tablespóóns sesame óil (ór yóÜ can sÜbstitÜte bÜtter!)
• ¼ cÜp sóy saÜce

INSTRÜCTIóNS

1. Prepare 1 cÜp rice with twó cÜps water in a rice cóóker ór ón the stóvetóp.
2. Meanwhile, heat sesame óil in a large skillet óver mediÜm heat. Add ónión, garlic, peas, and carróts. Cóók fór 5-7 minÜtes.
3. Crack eggs intó pan and scramble, mixing with vegetables.

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