3 cups white rice
1 package frozen peas & carrots
1 package frozen corn
1-2 cans water chestnuts
1 white onion (sautéed in butter)
3 chicken breasts
6 Eggs (scrambled)
4 garlic cloves (chopped)
6 tablespoons soy sauce
2 teaspoons sesame seed oil
1/4 teaspoon sriracha (more or less to taste)
Pepper (to taste)
Sea Salt (to taste)
- Prepare rice according to package directions.
- In a medium skillet over medium heat, heat olive oil. Season both sides of the chicken with salt and pepper and add to the skillet. Cook till they are golden brown and no longer pink. Remove from skillet and let stand for five minutes, then cut into small pieces.
- In the same skillet over medium-high heat, heat 2 teaspoons sesame oil. Add onions and cook until soft, then add garlic and cook till fragrant. Approximately 1 min. Stir in peas, carrots, corn, water chestnuts, sriracha and cook until warmed through. Add Soy Sauce and mix.
- In another skillet scramble eggs until cooked. Fold rice in. Add your veggies. Add chicken pieces. Mix together.