Ingredients
3 1/2 c. rice (cooked and refrigerated overnight)
3/4 c. softened butter (room temp)
4 stalks green onion (chopped)
10 mini peeled carrots (chopped)
2 whole boneless skinless chicken breasts
2 eggs scrambled
2 T oil
Sesame seeds
Soy sauce
Oyster sauce
Salt and pepper to taste
Preparation
Mix butter and garlic in small bowl and set aside. In large skillet ad oil and saute chicken until done, dicing into small pieces while cooking. Push to side of pan. Add about 2 T of garlic butter to pan and scramble eggs. Push to side of pan. Add veggies with a little more garlic butter. Saute until almost tender. Push to side of pan. Add 1/4 c. of garlic butter and then add rice stirring constantly. Continuer stirring and mixing in all ingredients. Add more garlic butter if rice starts sticking. Add 1/4 c. soy sauce, oyster sauce to taste, and sprinkle in sesame seeds.
