Servings: 8

1 Tablespoon vegetable oil 1 Tablespoon vegetable oil
1 Tablespoon soy sauce 1 Tablespoon soy sauce
1 pound chicken cut into small pieces 1 pound chicken cut into small pieces
3 cups cooked rice * 3 cups cooked rice *
2 Tablespoons sesame oil 2 Tablespoons sesame oil
1 small white onion chopped 1 small white onion chopped
1 cup frozen peas and carrots thawed 1 cup frozen peas and carrots thawed
2-3 Tablespoons soy sauce more or less to taste 2 to 3 Tablespoons soy sauce more or less to taste
2 large eggs lightly beaten 2 large eggs lightly beaten
2 Tablespoons chopped green onions optional 2 Tablespoons chopped green onions optional

In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

From: Mama Kinloch  From: Mama Kinloch