I have been making loads and loads of extra rice as my hubby has been on a rice pudding kick! And let me tell you, girls, he is a kick butt rice pudding chef!
So I needed to find a recipe to use up some of the rice he didn't need and I decided to try chicken fried rice!

I am very bad at measuring when I make up a recipe but I will do my best trying to give you an amount for the ingredients!
Start with 4 boneless, skinless chicken breast, raw, diced into bit sized pieces.
2 tbsp Sesame oil; 1/2 cup Soy Sauce; Fresh clove of garlic, minced; 4 cups cooked white rice; 1 medium minced onion; 4 peeled and diced carrots and 1 cup frozen peas.

In a large bowl, mix the sesame oil with 3 tbsp soy sauce and minced garlic to the diced chicken. Add to large saute pan and stir fry the chicken in about 3 tbsp hot
vegetable oil for about 10 minutes on high heat, continually stirring.

When it is no longer pink, add the onions, carrots and peas. Continue to monitor your stirring.

When the veggies are soft and tender....

Add the rice and the remaining soy sauce. You may need to add a few more tbsp of vegetable oil since the rice acts like a sponge. Break up the rice clumps and mix
thoroughly with the chicken and veggies. Continue to watch the rice carefully and stir often. In fact, don't leave the pan at all. You shouldn't need too, this is a one pan meal! Cook for about 10 minutes, the rice would have absorbed the soy and turned a lovely shade of brown at this point.

Yummy! Enjoy :)
Rachel