CHICKEN FRIED RICE

INGREDIENTS

• 3 boneless, skinless chicken breasts
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 (18 oz) bottle Teriyaki sauce
• 1 cup frozen peas and carrots (thawed)
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 1 small onion, chopped
• 3 cups cooked white rice (day old or leftover cold rice is best)
• 3-4 Tablespoons soy sauce

INSTRUCTIONS

1. Firstly, Cook chicken covered in teriyaki sauce in  in oven at 375 F° for 35 minutes or i    a crock-pot on high heat for 3 hours. . When cooked, slice into small pieces. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Afetr that , Add the peas/carrots mix, onion and garlic. Stir fry till tender.
3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. 
5. Finally, Serve and enjoy!