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If you have time, marinate the chicken in soy sauce.
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Cook the chicken in a small amount of olive oil, add carrots and onions, and saute until clear. Add peas and cook until soft.
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In a separate pan, cook the rice (4 cups water and 2 tsp. salt, bring to a boil. Add 2 TBS butter, let melt. Add 2 cups white rice. Lower heat, cover and simmer about 15-25 minutes, until rice has absorbed water and is soft.)
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Scramble 3 eggs, and chop into pieces. Add the eggs and the cooked rice to the chicken mixtures. Stir.
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Melt the butter in a bowl with the garlic, pour it over the rice mixture and stir.
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Serve, topped with soy sauce.