Commercial Interruption: Lieutenant Colonel Darcy's Super Num Num Chicken Fried Rice

NOTE: This is NOT a Crockpot recipe, but it is OH-SO good.

We interrupt this Crockpot extravaganza with this message. FAIL.

I failed today. I forgot to put my Crockpot beef tip thing IN the Crockpot before I left for a friend's house this afternoon. . . AND the new Five Guys was closed for training. SOOOO. . . I opted for one of my all-time favorite Pinterest finds: Better-Than-Takeout Fried Rice. And it really is as good or better than takeout, at least, we think it is.

Chicken Fried Rice

4 c rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 c peas and carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 c soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan.

Stir in soy sauce and remove from heat.

Commentary on the Process

I used white calrose rice in my happy rice maker.

Then, I diced the onions. I hate dicing anything, particularly onions. However, I love this fried rice so much, that I do it. This time, I used the frozen carrots and peas, but picked out most of the peas and gave them to my 11-month-old daughter. I hate peas; she loves them. My husband also hates peas. He said, "At last! We have someone to give our peas to!" For the record, I've also diced fresh carrots in the past. It's a bit labor intensive.

I sautéed, cooked and mixed. I used low-sodium soy sauce. I served it up. De-lish.

Stupid auto-rotate.

Ratings

Ease of preparation: B
Taste: A — Wade says that he is reluctant to give anything an A+, "I would have to have a heart attack and die because it was so good. Then you would have to give it the A+ because I would be dead." We love this rice, but he is not dead.
Quantity: 2 good-sized servings tonight, 4 lunch-sized servings
Notes:I think it needs a little more soy sauce than it calls for. I tend to add some when I eat it. Otherwise, no complaints, makes great leftovers.