Cooking Instructions
- 1
Prep: Pound, Trim and Dice Chicken Breasts, then coat in Olive Oil
- 2
Prep: Thinly slice green onion and carrots
- 3
Cook: Heat Large Frying Pan or Wok to Medium-High & add in Diced Chicken. Add salt. Cook till slightly browned. Remove cooked chicken from pan.
- 4
Cook: Add a 1/2 of Vegetable Oil to the pan, after it's hot crack the eggs and scramble. Salt to taste. Just as the egg reaches full cooked doneness, add the green onions and carrots.
- 5
Cook: Add just enough oil to Fry the green onions and the carrots. Then add in the cold rice and a dash of salt.
- 6
Cook: Control the Heat to fry the rice. Toss the rice to avoid burning. Continue this until the rice is noticably crispier.
- 7
Cook: Turn off the heat and in the soy sauce to taste, more can be added after serving. Toss the rice in the soy sauce to coat.
- 8
Cook: As the rice reduces in temperature, toss in sesame oil and then serve Immediately.
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