Fried Rice

I’m posting this one without pics since Carlee requested it, but it is not very technical, so I know you’ll be ok. A few years ago I saw a similar recipe on a news station and this is how I make it now. This is one of those recipes that can so easily be adjusted/added to, just make it work for you and your family. These amounts will easily serve 4 if you use it as a main dish.

*½ lb. (ish) meat (I usually do about 6-8 chicken tenders because they cook fast, but you can use breast or ham or turkey also)
*Soy Sauce (use the low sodium and you’ll feel slightly better about the salt content)
*4 c. cooked rice (with the brand I use, this is about 1 ½ c. raw rice)
*1 c. frozen peas & carrot mix
*1/2 c. chopped onions or water chestnuts or bean sprouts
*2 TBSP. real butter
*1 tsp. minced garlic
*1 scrambled egg

If you think about making this dish the night before, mealtime prep is pretty simple, if you don’t think about it until 5:00pm it still only takes about 30 minutes, but you’ll be using every burner on your stove.
Cook rice (preferably the night before and store in fridge overnight).
Marinate meat in soy sauce in the fridge overnight (or 15 minutes if that is all you have).
Saute meat over medium high heat in the largest skillet (or a wok) you have and if you didn’t chop it before marinating, break it into bite size pieces in the pan as you cook it. Once done, add the onions/water chestnuts/bean sprouts, and frozen peas and carrots. Stir to mix and add the cooked rice to the pan.
In a small bowl in the microwave, melt the butter and stir in garlic. Pour over rice mixture and allow it to ‘fry’ for a bit on the bottom in between stirring. Meanwhile, scramble and cook an egg. Add to rice and continue to cook while stirring in ½-1 c. soy sauce to taste. Enjoy as a main or side dish.