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1
Cut up chicken into small pieces whatever size you like & set aside.
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2
On separate cutting board chop up onions, green onions, & ginger.
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3
Mince garlic.
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4
Slice water chestnuts if they arent already, & slice carrots into long strips.
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5
Ready to cook!
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6
Put 1 pan on medium (about 5) heat with about 2 tbsp olive oil in each.
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7
In the pan youll cook the chicken, after pan is warm, toast Cumin seeds for a minute or two, until fragrant & beginning to brown.
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8
Add chicken & season chicken with seasonings, cook until white on bottom (bout 3 or 4 minutes).
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9
Then flip all pieces & season cooked side (cook about 3 or 4 more minutes until done.
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10
Set chicken aside.
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11
Heat second pan with 2 tbsp oil to medium heat.
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12
As heats up, add cooked rice.
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13
After a few minutes, spread rice to outside of pan, leaving center of pan open.
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14
Beat egg in a bowl & pour in middle of pan.
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15
Scramble egg & then mix with rice.
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16
Begin to add ONLY 1/2 of the garlic, onion, green onion, ginger, carrots, snow peas & water chestnuts to the rice/egg (SAVE OTHER HALF OF VEGGIES & 1/2 GREEN ONIONS FOR GARNISH).
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17
Let cook for a few minutes.
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18
Add remaining veggies, except green onions & continue to stir fry, cook for a few more minutes.
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19
Add chicken & then soy sauce, cook for another minute or 2, coating well.
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20
Garnish with green onions, serve & enjoy!
