1. In a rice cooker, add 2-2/3 cups water, rice and 1/4 teaspoon of salt and cook as directed.
2. Transfer the rice to a baking sheet and spread out to cool to room temperature.
3. When cooled, cover with plastic wrap and chill.
4. In a large wok, add 1 tablespoon of canola oil and heat over medium-high heat.
5. Whisk in the eggs, and continue whisking until cooked, which takes about 30 seconds.
6. Remove the eggs to a plate.
7. Season the chicken with salt and pepper.
8. Add 1 more tablespoon of oil to the wok with the chicken and brown on all sides, which takes about 5 minutes.
9. Remove the chicken to a plate and keep warm.
10. Add the remaining oil to the wok and add the broccoli and carrots and stir fry for 2 minutes.
11. Add the rice and stir fry for another 2 minutes or until heated through.
12. Season, to taste with salt and pepper.
13. Add the eggs, chicken and 3/4 of the green onions back to the wok with the soy sauce and sesame oil and cook for 2 minutes.
14. Transfer the mixture to a serving bowl.
15. Serve garnished with the remaining green onions. |
