Great tasting and made in just one pan!
- 2 boneless, skinless chicken breasts*
- 4 tbsp More Than Olives Garlic Olive Oil
- 3 cups Jasmine or white long grain rice**
- 2 tablespoons sesame seed oil
- 1 small yellow onion, small diced
- 1 cup frozen peas and carrots, thawed
- 1 tablespoon butter
- 2-3 tablespoons soy sauce, to taste
- 3 eggs
- Salt and Pepper, to taste
Cook the rice as per the package instructions.**
Wash and dry the chicken breasts. Dice the chicken into bite-sized pieces.
Preheat a large skillet or wok to medium heat. Add ½ of the More Than Olives Garlic Olive Oil and chicken to the pan. Sprinkle on some salt and pepper and cook until the chicken is no longer pink inside. Push the chicken to one side of the pan.
Pour the sesame seed oil into the open side of the pan. Add the onions, peas, and carrots, and sauté until tender. Move them into the chicken, again leaving one side of the pan open.
Add the butter and let melt in the pan on the open side of the pan. Break the eggs into the butter and using a spatula, scramble the eggs until firm. Add them to the cooked chicken and vegetable mixture.
Spread the cooked mixture across the bottom of the pan and spoon the rice on top. Drizzle with the remaining More Than Olives Garlic Olive Oil and soy sauce. Get the pan up to medium-high heat, constantly stirring the mixture. When heated through the fried rice is done. Taste to adjust seasoning.
Serve warm and enjoy!
*Pork can be used in place of Chicken
**Cold rice or day-old rice is a must for perfect fried rice. Cold rice helps to prevent and keep rice from sticking together or getting mushy during cooking.