4 chicken breasts (fillet & cut in pieces)
3 green onions, chopped
2 eggs, beaten
1/2 c. fresh carrots, cut in sm. cubes
1 c. frozen peas
1 clove garlic, chopped very fine
Olive oil, light, extra virgin
Light soy sauce
4 c. cooked white rice, cold or room temperature

Lightly coat large saucepan or wok with 1 tablespoon olive oil. Heat and add chicken. Cook until chicken is no longer pink. Remove and set aside. (You may add a little soy sauce to chicken while cooking.)

Coat wok with tablespoon of oil. Add onions and simmer until bright green. Add carrots and garlic. Simmer until garlic has strong smell. (Do not stir, if you have a chowing tool, use it. If not turn ingredients but don't stir.) Remove and set aside.

Coat wok with oil again. Add beaten eggs. Roll the wok in circular motion to form a pancake with the eggs. When eggs are done, cut up in squares with chowing tool. Remove and set aside.

In separate small bowl pour 1/4 cup soy sauce. Add 2 tablespoons sugar. Stir until sugar has dissolved but still has grainy texture.

Add peas to wok. Pour soy sauce mixture over peas. Allow to simmer until peas are hot and bright green. Remove and put aside.

Coat wok with oil again. Add cold rice by crumbling into wok by hand as to separate the grains as much as possible. Heat until rice is hot turning instead of stirring. (I add a little soy sauce while the rice is heating until the rice is golden brown. Remove from wok and set aside.

All ingredients are now prepared and ready to be added back to the wok one at a time. Place the ingredients in layers in the following order. Do not stir or chow at this time.

Start with onion and carrots, then peas, next add chicken, eggs and finally rice. Don't mix together yet.

Cover and simmer until you begin to smell the onion and garlic in the steam coming through the rice. Now mix ingredients together. Remember to turn the ingredients together, don't stir. Serve and enjoy. Serves 4-6. (You may add fresh shrimp instead of chicken or use along with the chicken.)