^That picture was the first picture I took with my new camera! The ones below are from my old one...
Recipe from Food.com member Chef #1519080
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
- 1/2 lb. carrots, shredded
- 4 cups cooked rice, cooled*
- 1 cup bean sprouts
- 2 large eggs
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.
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