Walter loves fried rice, quite possibly more than anything else. He orders it at the Mongolian restaurant every time we go. So, when I started making it at home, he was pretty pleased.
The chicken is very simple and lacks a recipe. I just take two boneless, skinless chicken breasts and drop them in a KC Masterpiece Honey Teriyaki marinade (and a tablespoon of hoisen sauce) a few hours before (it's a 30-minute marinade, but the longer you do it, the more flavorful they are). Bake them in an oven preheated to 425 for 15-20 minutes or until the middle of the breast is 170 degrees or higher, and you have some chicken.
I got my original recipe here at allrecipes.com (I get so much from that site). I did alter it a bit, though, as I alter everything.
-2 cups enriched white rice
-4 cups water
-2/3 cup chopped baby carrots (I tend to use shredded carrots)
-1/2 cup frozen green peas
-2 tablespoons vegetable oil
-2 eggs (Tonight, I used no eggs because we had none)
-soy sauce to taste
-sesame oil, to taste
I also use 1/2 cup frozen sweet corn
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
3. If using chopped carrots, boil for 3 to 5 minutes.
2. Thaw peas and corn thoroughly. Heat wok (or frying pan) over high heat. Pour in oil, then stir in carrots, peas, and corn; cook for about thirty seconds. Crack in eggs and scramble them with the vegetables. Stir in the cooked rice. Shake in soy sauce and sesame oil (I always use a LOT of these) and toss rice to coat. Cook until browned to your liking.