- 4 c rice
- 1/2 lb chicken, boneless, cooked
- 1 c peas and carrots, frozen
- 1 small white onions
- 2 clove garlic, minced
- 2 eggs
- 3 Tbsp sesame oil
- 1/4 c soy sauce
- Cut chicken into small bite-sized pieces. Fry chicken in small pan until no longer pink, sit aside.
- Heat sesame oil in 10 inch skillet on medium heat.
- Add vegetables, stir fry until tender.
- Crack eggs into skillet, scramble.
- Add rice, chicken (already cooked) and soy sauce.
- Mix soy sauce and remove from heat.