Serves 5-64 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked (You can use chicken from the Pineapple Chicken! or any left over chicken) (Chicken/Meat optional)
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
3 tablespoons cooking oil (sesame, vegetable, canola)
1/4 cup soy sauce
Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a Wok or large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, cooked chicken, and soy sauce to pan. Stir in soy sauce and cook and stir for about a minute, remove from heat.
Heat oil in pan, cook onion, garlic, peas & carrots until tender.
Add egg, scramble.
Add rice, chicken & soy sauce.
Stir and cook for 1 minute, remove from heat.