Chinese Fried Rice

2 C cooked white rice

3 green onions, diced

1 finely chopped carrot (or 6 baby carrots)

2 scrambled eggs

1 boneless, skinless chicken breast (or leftover chicken, shredded*)

¼ C Yoshida's Goumet Sauce
cooking oil

In a wok or large deep skillet, add 2 T oil and cook the eggs, then pour into a large bowl.  Add 1 T oil, onions and carrots to same pan and saute for 3 minutes then pour into bowl with eggs. If using uncooked chicken - add another T oil and brown in same pan until cooked thoroughly, add 2 T Goumet Sauce, (or toss your previously cooked chicken with sauce and pour into bowl.)

Add 3 T of oil and cooked rice into same pan. Stir until browned, scraping everything off of pan into rice.

Add contents of bowl and the Gourmet Sauce and stir.

Hint: Read my egg roll and egg flower soup recipe.

*or use canned chicken 
To make rice,
2 C long grain white rice
4 C water
Cover, bring to boil. Cook for 17 minutes on low/med flame.