Ingredients
• 2 chicken breasts, diced
• 4 pouches Jasmine rice (or 6 cups cold leftover rice)
• 1 cup julienned carrots
• 1 cup diced white/yellow onion
• 3 green onions, sliced
• ½ cup frozen peas
• 1 cup garlic butter (homemade with garlic puree, butter, salt, pepper)
• ½ cup soy sauce
• ¼ cup roasted sesame oil
• 3 eggs
• Salt, pepper, white pepper to taste
• Sesame seeds & lemon juice (for garnish)
Instructions
Prep chicken: Dice and marinate in sesame oil, garlic puree, and seasoning.
Preheat griddle to low. Add garlic butter and cook chicken on one side.
Cook veggies in the middle zone with garlic puree.
Fry rice on the right side in garlic butter and sesame oil. Toss well.
Season everything with soy sauce and combine chicken, veggies, and rice.
Add peas and stir in. Taste often—add more soy sauce or garlic butter as needed.
Scramble eggs in a cleared griddle spot, then mix into rice.
Finish with lemon juice, sesame seeds, and green onions. Serve hot!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 1088 per serving
- Fat: 77g per serving
- Carbohydrates: 36g per serving
- Protein: 64g per serving