4 cups cooked white rice
3 tablespoons canola oil
1/4 cup chopped onion
1/3 cup soy sauce
2 garlic cloves
2/3 cup peas
2/3 cup carrots
3 cups chopped Chinese cabbage (also known as napa cabbage)
1-2 chicken breast
2 tablespoons barbecue sauce
This recipe is a new favorite of mine! You can pick how much chicken you make for the recipe depending on how many you are feeding and how much meat you desire. I did one chicken breast this time but next time I am going to go with two!
Heat a large skillet or wok on medium heat. Chop onion, chicken, carrots garlic and cabbage. Separate green and white parts of cabbage. Add the canola oil, rice and onion. Continuously stir. Cold rice works best, if the rice is still warm it will stick together!
Add the soy sauce, and continue to stir for about 4 minutes. Add the white part of the cabbage, garlic and carrots. Continue to cook and stir for about 5 minutes. Add the peas and green cabbage. Continue to stir.
While the rice mixture is cooking, heat a small to medium saucepan. Add a little canola oil and then the pieces of chicken. Continue to stir as it cooks.
Move the ingredients to the outside edges of the large pan to make an empty space in the middle of the pan. Add the egg to the middle of the pan, and stir just the egg as it cooks. Once the egg is cooked, stir together all the ingredients in the pan. Add some salt and pepper to taste. Once the chicken is cooked, drain any excess oil then add barbecue sauce and stir. Serve the chicken on top of the rice.
You can substitute the chicken with shrimp or steak if you want something other than chicken. You can’t go wrong with this recipe!