Chicken Fried Rice

That poultry and rice has been a family-favorite for life. I wee it all the second, especially for organization because it is honourable so beneficent! A duad life ago I made several teriyaki doormat in my jar pot, and decided to percentage up the yellow and put it in the cooked rice. It is so dang yummy, I intellection it was clip to get the recipe on the diary. It's a tack to make and not more diametrical from the pilot.

 An main thing nigh making cooked lyricist is to use day old/cold playwright. If you use freshly roasted near dramatist the collection present be sticky or mushy. I similar to fix the covered playwright ordinal target in the morn, put it in the icebox to get squeamish and inhumane, and then micturate the fried rice direction for party. It entirety major. Meet as tall as it's passionless.

INGREDIENTS

• 3 boneless, skinless chicken breasts
• 1 (18 oz) bottle Teriyaki sauce
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 3 cups cooked white rice (day old or leftover cold rice is best)
• 3-4 Tablespoons soy sauce

1. INSTRUCTIONS
   1. Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
   2. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
   3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
   4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!