Better-than-takeout chicken fried rice

Here is my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Chinese food. I am an authority, however, on what is super incredibly yummy. This rice gets my stamp of approval, with honors. It is better than takeout, and you can enjoy skipping

INGREDIENTS

• 1 cup rice
• 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup frozen peas
• 4 carrots, diced
• 2 eggs
• 3 tablespoons sesame oil (or you can substitute butter!)
• ¼ cup soy sauce
• Optional: sesame seeds

INSTRUCTIONS

1. Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
2. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
3. Crack eggs into pan and scramble, mixing with vegetables.

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