1 cup rice

1 tablespoon olive oil

1 – 2 chicken breasts

teriyaki sauce / 2 carrots / 2 celery stalks / 6 slices of bacon / sesame oil / 2 large eggs

1 small onion, or half of a large onion

1 – 2 tablespoons of sugar, depends on how sweet you like.

1 tablespoon garlic powder / 1 teaspoon ginger powder

crushed red peppers, adjust to your liking.  be careful.  will get spicy quickly

2 tablespoons soy sauce, may need more if rice seems dry

1 cup frozen peas

2 cups shredded cabbage

2 green onions… add more to your liking

HOW TO

Do ahead of time:  On the day before  OR the morning of:   Bring a medium size sauce pan of water to a boil.  Add 1 tablespoon olive oil & 1 cup rice.  Let cool.  Then place rice in a ziplock type bag and refrigerate until dinner time.  Also, boil up the chicken breasts.  Let cool.  Then break up the chicken into bite size pieces.  Place in a separate ziplock type bag.  Add 2 ounces or more of the teriyaki sauce to marinate.  Refrigerate until dinner time.  Also you can dice up the onion, carrots & celery, and shred the cabbage and refrigerate until dinner time.

OK, …. so now we are ready to get cookin !

in a large, deep fry pan, fry up bacon in the sesame oil until almost done.  Add onion, carrots & celery.  Fry till well done.

In a small bowl scramble up the eggs.  Push the cooked vegetables and bacon to one side and add the eggs and scramble & cook them in the fry pan.  Add your cooked rice. mix everything well.  Then add the sugar, garlic, ginger, red peppers, soy and chicken.  Mix well.  Add frozen peas, cabbage and green onions.

Cover and steam on low until cabbage and peas are cooked. (10 minutes or so)