For this dish, you will need:
- 2 pieces boneless skinless chicken breast (diced)
- 2 large eggs
- 1 1/2 cups soy sauce (La Choy recommended for this recipe even though I like Kikkoman best)
- 2 tbsp olive oil
- 2 tbsp butter (1/4 stick)
- stir-fry type mixed veggies (fresh is best, frozen works)
- 2 cups white minute rice
- 1 1/2 tsp black pepper (or to taste)
- 3/8 tsp caraway seeds
- 3/8 tsp sage
- 3/8 tsp paprika
Directions:
Heat wok to 320 degrees.
Put 1 tsp olive oil in wok. Scramble the eggs. Set aside.
Put 1 tbsp butter and rest of olive oil in wok and add the chicken. Season with 1/2 tsp black pepper. 1/8 tsp caraway seeds, 1/8 tsp sage, 1/8 tsp paprika. Stir chicken continuously and make sure spices cover all chicken.
Once chicken is cooked, add veggies and 1 cup soy sauce and 1 tsp black pepper and 1/4 tsp caraway sees, 1/4 tsp sage, 1/4 tsp paprika. Stir so spices cover everything.
Reduce heat to 220 degrees.
Put lid on and let simmer while stirring occasionally.
Take rice and put in a pan big enough for rice and 2 cups water. Boil until rice is ready.
Using a slotted spoon, remove chicken and veggies from wok and put in bowl, leaving sauce in wok.
Put the rice, remaining soy sauce, remaining butter, and two eggs into the wok.
Increase heat back to 320.
Stir fry until rice is well saturated with soy sauce.
Serve with veggies and chicken over the rice. Yum.
