Chicken Fried Rice

 

2 c. cooked rice (cold)

2 c. shredded chicken (I used one of those pre-cooked rotisserie chickens)

2 large carrots, coarsely chopped

1 yellow onion, coarsely chopped

4 green onions, chopped

1 clove garlic, minced

2 eggs, beaten 

Black pepper

Vegetable oil, for frying

Butter, for cooking the eggs

Tamari sauce (or soy sauce)

Cook onion and carrot in about a tablespoon of vegetable oil over medium low heat till they tender up. Add garlic and green onions for the last minute or so of cooking. 

While this cooks, put a little butter in a small pan and cook the scrambled eggs. Do not overcook them. Set them aside for now.

In a large frying pan, heat 2 T vegetable oil over med-hi heat. Do not let the oil smoke - once it shimmers, toss in the cold rice. Stir fry for a few minutes, till it starts to crisp up and pop a little. 

Throw in chicken and vegetable mixture. Stir. Turn down heat to just below medium. Cook till all ingredients are warmed and nicely mingled.

Add soy sauce (or tamari) to taste.

Remove from heat, add eggs. Stir and serve.