Southern style rice is the solace dish of Chinese nourishment. This exemplary interpretation of the most loved is anything but difficult to make and makes the ideal lunch or supper. Try not to need chicken? Make it with shrimp or go veggie lover and make it with pineapple!
1. In a medium skillet over medium warmth, heat olive oil. Season chicken with salt and pepper on the two sides, at that point add to skillet, and cook until brilliant and never again pink, 8 minutes for every side. Expel from skillet and let rest 5 minutes, at that point cut into scaled down pieces.
2. To a similar skillet, heat 1 tablespoon sesame oil. Include onion and carrots and cook until delicate, 5 minutes, Add garlic and ginger and cook until fragrant, 1 moment more. Mix in rice and peas and cook until warmed through, 2 minutes.
3. Push rice to the other side of skillet and add remaining tablespoon sesame oil to opposite side. Include egg and blend until completely cooked, at that point overlap eggs into rice. Add chicken back to skillet with soy sauce and green onions and mix to consolidate.
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