1skinned and cubed chicken breast - can substitute 1 can of chicken, if necessary
Cooked rice
1egg
½cupsliced bell pepper - I like to use red and yellow for fun
¼cupchopped green onion
1cupsnow pea pods
½cupchopped carrot
½cupdiced tomato
½cupchopped onion
1cupmushroom
2tbspbutter or stir fry oil
¼cupsoy sauce
2tbspteriyaki sauce
1tbspminced garlic
1tspcoarse ground sea salt
½tspblack pepper
Instructions
Start by making the rice on the day before, by combining your water for boiling the rice and your dried rice in a medium saucepan over high heat. Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes, then remove from the heat. You can make your rice the same day, but I find that the day-old rice just makes a better fried rice dish. If you do make your rice on the same day, I recommend letting the rice cook for a bit longer on the stove, about 25 minutes, to help dry out the rice a little more.
Place stir fry oil (or butter), chicken, onion and garlic in a large pan over high heat.
When the chicken starts to turn white and the onions get soft, add bell pepper, carrot, salt and pepper, green onion and allow this all to cook until the bell pepper is soft.
Add the mushrooms, diced tomato, snow pea pods and egg. Stir until the egg is cooked.
Add the rice and stir sparingly until mixed. Allow the rice mixture to cook for 7 minutes, stirring sparingly.
Add soy sauce and teriyaki sauce, then stir sparingly until the rice is browned, about another 2-3 minutes, before enjoying.