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1
Prepare chicken either grilled or baked separately ahead of time.
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2
After starting chicken prepare minute rice per instructions on box.
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3
When rice is done spray liberally with olive oil, while stirring with a fork. This will both fluff the rice and keep it from sticking together.
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4
Place cooked rice with olive oil in the refrigerator for 30-40 minutes. This should be about the same time to finish cooking your chicken.
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5
In a large non stick skillet over medium heat fry up eggs breaking yolks while frying, salt and pepper to taste. Eggs should be fried good and in small pieces.
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6
Prepare vegetables separately steamer bags work nice 6 minutes in microwave, strain and set aside.
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7
Take prepared chicken and cut up into bite sized pieces, set aside.
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8
Take rice out of refrigerator and start adding slowly to skillet, you can spray with more olive oil while adding the rest to the skillet.
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9
Stir in soy sauce, and teriyaki sauce and spray butter, while continuing to stir rice mixture. Let cook while stirring for 3-5 minutes.
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10
Add strained vegetables to your rice, add chicken to your rice while continuing to stir for 3-5 minutes, black pepper to taste.
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11
Before removing from skillet to put in serving dish, you may want to add some more soy sauce to taste.
