Boneless skinless chicken breasts (diced into small pieces)
1 egg per cup of rice
Frozen peas and carrots
Diced onion
Diced garlic
Hosin Sauce
Teryaki sauce
Soy sauce
Sesame sauce
Butter
Salt/Pepper
Make the rice the night before. Cool and store uncovered in the refrigerator flipping every 8 hours.
Cook rice in butter and oil on Blackstone with medium heat.
add salt and pepper to the rice.
Start cooking onions and add garlic
Move rice aside and add peas and carrots to griddle and warm
Mix, chicken, rice and veggies together. once all warm, add in hosin, teryaki, soy and seame sauce.
mix together. Add eggs last and scramble.
Mix an serve