Ingredients:
2 chicken breast
1 tbsp. garlic powder
1 tbsp. extra virgin olive oil
3 cups white rice, cooked
1 bunch green onions
3 stalks of celery
1 1/2 cups shredded carrots
5 eggs, scrambled
Soy Sauce
Directions:
1.) In a skillet over medium high heat, add extra virgin olive oil and begin browning chicken that has been cut up into small cubes. Sprinkle garlic powder over chicken. Once cooked through set aside in a separate bowl.
2.) In another pan begin boiling water for your rice. Use three cups of water for three cups of rice. Cook rice according to directions on the box.
3.) Start vegetables by chopping green onions into small pieces, use both the green and white portions. Cut the celery stalks in half down the middle and dice into pieces. Set veggies aside in a separate bowl.
4.) In the same pan used to brown your chicken, scramble and cook five eggs.
5.) In a stock pot or dutch oven, add your chicken, vegetables, rice, and scrambled eggs. Begin adding your soy sauce*.
6.) Cook on low heat for five minutes or so, until heated through. Careful not to allow the bottom to burn.
*I didn't measure out the soy sauce because I have found that everyone has their own preference. Some like a lot of soy sauce like myself, while others like very little. I always go easy on the soy sauce and set out the bottle to allow others to add more if they would like.Our family loves this dish and I hope yours does to. Feel free to let me know if you add any other extra ingredients...I would love to know how they turn out in the dish!
