Prep 15 mins
Cook 10 mins
I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste.
- Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside.
- Add 1 tablespoons Chinese sesame oil to pan and add eggs, swirling until they set, then flipping egg over and cooking until done. Set aside and chop.
- Add 1 tablespoons butter to pan, and add rice and the chopped chicken, cooking until it sizzles and seems about to stick, then add carrot/onion mixture along with peas, cooked egg, and green onion. (it's possible you may need a little extra butter if your meat is really lean).
- Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice.
- Serve hot with more soy sauce if you like.
Exactly what I was looking for. Easy and Delicious! I was out of butter (who does that?) so I had to use olive oil but otherwise stuck to the recipe, Thanks for the keeper Sue Lau!
Cut this recipe in half to make for the 2 of us for lunch & that worked our just fine! Used some shredded chicken breast that I had frozen previously, & chopped it up even more before using! It all came together very quickly & was wonderful in the taste dept! Thanks for the great recipe, yet another one to add to my to-make-again file of chicken breast recipes! [Made & reviewed while in Asia with the ZWT6]