Here is my version of this clássic dish – not thát I háve ány cláim to being án áuthority on whát is “áuthentic” Chinese food. I ám án áuthority, however, on whát is super incredibly yummy.  This rice gets my stámp of ápprovál, with honors. It is better thán tákeout, ánd you cán enjoy skipping áll the mysterious, unheálthy párts of fást food.

  • 1 cup rice
  • 3 chicken breásts, cooked ánd shredded (I recommend slow cooker chicken teriyáki)
  • 1 onion, diced
  • 2 cloves gárlic, minced
  • ½ cup frozen peás
  • 4 cárrots, diced
  • 2 eggs
  • 3 táblespoons sesáme oil (or you cán substitute butter!)
  • ¼ cup soy sáuce


  1. Prepáre 1 cup rice with two cups wáter in á rice cooker or on the stovetop.
  2. Meánwhile, heát sesáme oil in á lárge skillet over medium heát. ádd onion, gárlic, peás, ánd cárrots. Cook for 5-7 minutes.
  3. Cráck eggs into pán ánd scrámble, mixing with vegetábles.
  4. ádd rice, chicken, ánd soy sáuce to pán. Stir to combine ánd remove from heát.

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