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Chicken Fried Rice
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| 3 | Boneless, skinless chicken breasts, (diced/cubed) |
| 2-4 Cups | white rice, (cold at least for 1 day. Rice cooked same night of meal works too). Amount of rice depends on how much rice one usually makes. |
| 3 Large | eggs |
| Vegetable oil | |
| 1 Cup | frozen carrots |
| peas | |
| 1 | White diced onion |
| 1/2 Cup | soy sauce |
| 4 Tbsp. | oyster sauce |
| 2-4 | Stems chopped green onions |
Cut chicken into small cube like pieces. Fry chicken in oil until fully cooked or until golden. Drain on paper towel and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside. Add 1 tsp. of oil to pan. Add in garlic, onions, and green onions and cook for 30 seconds. Then add peas and carrots and mix until vegetables reach desired softness. Add more oil, then add the rice and stir fry for a couple of minutes. Add soy sauce and oyster sauce while cooking. Then add scrambled egg and chicken. Mix well and heat thoroughly and serve.
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