1 tbsp Water
1 tbsp Butter
1 tbsp Olive Oil
1 Onion (Chopped)
2 cups White rice (Cooked, Cold)
2 tbsp Soy Sauce
1 tsp Black Pepper (Cracked)
1 cup Chicken Breast (Cubed)
¼ cup Peas (Frozen)
¼ cup Carrots (In small cubes)
Beat egg with water in a small bowl.
In a large skillet, melt butter over medium-low heat.
Add egg to the skillet with butter and leave flat for 1 minute. Then flip to cook the other side for another minute.
Remove the egg from the skillet and cut it into shreds.
Add olive oil in the same skillet and add onion and sauté until soft.
Add carrots and cook for 2 minutes.
Add chicken and cook for 3 minutes.
Add peas and cook for 2 minutes.
Add rice, soy sauce, and pepper and mix.
Stir fry together for about 5 minutes.
Stir in egg and reserve some egg strips to serve on top of the rice.