Ingredients

Scale

For the chicken:

2 Tablespoons soy sauce (for gluten free, use tamari)
1 Tablespoon sake (or sherry)
1 teaspoon cornstarch
1/2 teaspoon sesame oil
8 oz. chicken breasts or chicken breast tenders, chopped into small pieces

For the rice:

1 cup uncooked rice ( I like to use basmati rice for more flavor)
Sesame oil or cooking spray
3 – 4 eggs, whisked + 1 Tablespoon water
1/2 of a red onion, chopped (about 3/4 cup)
2 – 4 cloves garlic, peeled & chopped
2 large carrots, peeled & chopped (3/4 – 1 cup)
4 oz. mushrooms, sliced or chopped
3 cups pre-cooked rice (I used brown basmati rice)
1 cup frozen peas
4 oz. frozen broccoli, thawed & chopped
Soy sauce (or tamari or oyster sauce), to taste
1 – 2 green onions, snipped

Instructions

In a small bowl, whisk together the soy sauce, sake, cornstarch and sesame oil. Put the chicken in the bowl and toss to coat the chicken with the marinade. Set the chicken aside while you prep the rest of the ingredients.
Cook the rice according to package instructions
When the rice is near done, heat a small frying pan over medium heat. Use a little sesame oil or cooking spray to coat the bottom of the pan. Add the eggs, let cook until they start to set, then stir to scramble, but stop when they are still very wet and a little soupy. Take the eggs out of the pan and rinse, then wipe the pan. (The eggs will finish cooking in the rice.)
Add a little more sesame oil to coat the bottom of the pan, then spread the chicken out in the pan. Let the chicken sit for a minute until it is browned on the bottom, then turn it over to brown the other side. Remove the chicken when it is 70 – 80% cooked. (We’ll finish cooking it in the rice.)
Now heat your wok or a large saute pan over medium heat, coating the bottom with sesame oil. Add the onion and garlic and saute until the onion is soft & translucent, then add the carrots and mushrooms and cook for a few minutes longer. If the mushrooms are starting to get dry, cover the pan for a minute to hold in the moisture from the mushrooms.
When the mushrooms are done, stir in the rice and cook until the rice is warmed, then stir in the chicken. Stir and cook for a minute or so, then add the peas and stir until they are thawed. Finally, stir in the broccoli and soy sauce to taste.
Remove from heat and add the eggs, stirring and chopping them up to incorporate them into the mixture. Top with green onions and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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