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1.
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If you have left over rice in the refrigerator, use this.
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Day old rice is better than fresh rice for fried rice.
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Otherwise, cook some fresh rice.
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Wash rice and make sure to drain all of the water from the rice.
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In a medium sized pot, add the listed amount of water.
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Once water starts to boil, add rice.
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Place lid on the pot and turn flame to low.
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Simmer cook rice for 45 minutes.
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After 45 minutes, turn off the flame and let the rice sit for 10 minutes.
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2.
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Slice off stem from broccoli and slice broccoli into smaller bite sized pieces.
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Leave sliced and diced vegetables to the side.
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3.
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Cube chicken breast into about 1/2 inch pieces.
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4.
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In a large frying pan over medium to high heat, add a drizzle of vegetable oil.
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Add chicken and some salt to flavor chicken.
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Cook chicken so chicken turns golden brown on all sides.
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Once chicken is cooked, transfer it to a bowl.
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5.
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In the same frying pan, add a little more vegetable oil.
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Add garlic and broccoli first.
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Saute for 2-3 minutes, so broccoli starts to get soft (but you want broccoli to still retain crunchiness).
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6.
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After broccoli gets a little soft, add carrots and saute for another 1-2 minutes so carrot gets soft.
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7.
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Finally add bean sprouts.
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Add 1 tablespoon of soy sauce and 1 tablespoon of fish sauce and saute for 1-2 minutes, so the soy sauce and fish sauce cover all of the vegetables.
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8.
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Add chicken and cooked brown rice and stir to combine.
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Then add the remaining 2 tablespoons of soy sauce and 1 tablespoon of fish sauce and saute until all of the flavors come together.
