4 Cups of cooked rice at room temp
4 Tablespoons of sweet butter
2 Garlic Cloves
1 Teaspoon of Sesame Oil
6-8 Ounces of chicken, cubed
2 Tablespoons of sesame oil
1 Cup of frozen peas/carrots combo, thawed
1 Cup of onions, diced
2 Tablespoons of Soy Sauce
2 Tablespoons toasted sesame seeds (optional)
(This makes 6 servings)
Directions: Prepare the rice the night before or make sure it has cooled down to room temperature before making. To make 4 cups of cooked rice, mix 2 cups of rice and 4 cups of water. Then set aside.
Make the sweet butter by mixing in a blender, garlic and butter and then set aside.
Cube the chicken into small pieces and set aside
Scrambled 3 eggs with 1 teaspoon of sesame oil and set aside
In a large frying pan or wok add 2 Tablespoons of sesame oil and add diced onions to pan and cook on medium for 5 min stirring often.
Then add cubed chicken and cook for another 5-7 minutes
Add 1 tablespoon of sweet butter combo to pan and add peas and carrots and cook for another 5 minutes
Add the rest of the sweet butter while adding a handful of rice at a time to the pan, stir and cook for another 5 minutes
Add eggs and mix around
Top with soy sauce and optional sesame seeds and mix