Chicken Fried Rice

1/2-1 lb. chicken, cut up in small pieces
3 cups cooked rice
2-3 eggs
1 onion, chopped
1 carrot, grated
1/2 cup frozen peas (optional)
2-3 green onions, sliced diagonally
3 garlic cloves, minced
2 TBS soy sauce
2 TBS olive oil
3 TBS butter
1 tsp. rice wine vinegar
salt and pepper, to taste

I like to have everything chopped and measured out to make it quick and easy to stir fry.  Mix 2 TBS oil and garlic with the chopped chicken. Beat eggs into a bowl. Chop/slice onions, grate carrot, and measure out peas.

In a large skillet, stir-fry chicken mixture. Add 2 TBS butter, onions, carrot and saute 3-4 minutes. Add peas, cooking another minute. At this point you can place all of this in a separate dish, or push the chicken and vegetables to the outside of pan. Cook eggs in the middle of pan, scrambling and adding salt and pepper as desired. Mix with chicken.

Again, push all to one side of pan, add an additional TBS butter, then the rice. Stir fry all together. Add soy sauce and vinegar. Top with green onion and add salt/pepper/soy sauce to taste. I like to serve this with sweet/spicy dipping sauce.

Sweet/Spicy Dipping Sauce
3 TBS rice wine vinegar (garlic flavored is my favorite)
2 TBS GF Tamari (or soy sauce)
1 TBS Sriracha Sauce
4 tsp. sugar
1 tsp. sesame oil

Mix together and use for dipping or serve over fried rice.