Easy Chicken & Veggie Fried Rice

Place all the marinade ingredients in a loaf pan or similar size dish and whisk to combine. Cut the chicken into thin slices* (about 1/2″ thick and 2″ long) and place in the marinade. Add a few tablespoons of water if needed to fully submerge the chicken, cover with plastic wrap, and refrigerate for 1 to 3 hours.

*If marinating the chicken for a lot longer or overnight (up to 24 hours), I’d recommend waiting to cut it into strips after marinading it so the flavor is not too intense.

Heat your largest skillet over medium-low heat and add 1 tablespoon of the butter. Add the eggs and cook just until no longer runny, stirring occasionally, and season with salt and pepper. Immediately transfer the scrambled egg to a clean plate and set aside.

Wipe out the skillet and add the remaining 2 tablespoons of butter over medium-high heat. Add the onion and carrots and cook, while stirring occasionally, until they begin to soften, 2 or 3 minutes.

Move the carrots and onions over to one side and then use a slotted spoon to remove the chicken from the marinade (be sure to RESERVE THE MARINADE, and slice the chicken if it hasn’t been done already) and add it to the pan. It’s okay if some of the marinade goes into the pan with it. Cook while stirring occasionally until the chicken starts to brown and is done all the way through (no longer pink in the middle), 4 to 5 minutes.

Meanwhile, add the remaining marinade to a small pot and bring to a boil. Keep at a light boil for 3 to 5 mintues to kill the bacteria from the chicken.

Add the frozen peas (no need to defrost), cooked rice, boiled marinade, and scrambled eggs to the pan with the veggies and chicken, and stir to combine. Season with salt and pepper to taaste, garnish with sliced green onions if desired, and serve.