What you need:
- 1 1/2 lbs. chicken breast
- Vegetable oil
- 6 tbsp. butter, divided
- 9 tbsp. soy sauce, divided
- 2 tsp. lemon juice
- Salt and pepper, to taste
- 1 large onion and 1 small onion
- 1 large zucchini
- 4 cups cooked rice, cooled*
- 1 cup bean sprouts
- 2 large eggs
*Cook your rice first before you start out cooking anything else, so it can cool down.
Directions:
- Cut up your chicken into bite-sized pieces. Heat about 1 to 2 tbsp. vegetable oil in a large skillet on medium high heat. Add chicken, 3 tbsp. soy sauce, 1 tbsp. butter, lemon juice and salt and pepper. Saute for 6 to 8 minutes. Don't clean your skillet after your chicken is done cooking. You'll reuse the skillet for your fried rice.
- While your chicken is cooking, slice up your large onion into half rings and cube your zucchini. Add 1 to 2 tbsp. vegetable oil in another large skillet over medium high heat. Add onion, zucchini, 1 tbsp. butter, 2 tbsp. soy sauce, and salt and pepper. Saute for 6 to 8 minutes.
- When chicken is no longer pink, remove from skillet. Dice up your small onion. Add 2 tbsp. vegetable oil to the skillet and saute for 3 to 4 minutes on medium heat. Add bean sprouts and saute for 1 to 2 more minutes.
- Move onions and sprouts to the side of the pan. Add your eggs and lightly scrambled them.
- Once eggs are done, add rice and 4 tbsp. butter. Stir constantly.
- Add 4 tbsp. soy sauce and heat for one more minute.
- Serve fried rice topped with veggies and chicken.
Recipe from Food.com