BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

• 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

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.


4. Add rice, chicken, and soy sauce to pan. Stir to combine and
   remove from heat.

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