Pictured is a double batch without peas.
Cook rice and refrigerate overnight.
Cook and shred chicken. I like using frozen and sticking it in the crockpot the night before covering with water and adding some chicken bullion. Cook on low 8-10 hours and it will shred easily.
Scramble your eggs and set aside.
Sauté the chopped carrot sticks in olive oil and garlic and set aside.
Fry your rice in a deep pan with olive oil. Add a little soy sauce when your almost done frying and mix well.
Mix together all your ingredients except the rice and set aside.
Put melted butter in the bottom of the pan you will be using to bake in the oven. Use at least one stick.
Add your rice, mix into the butter, then add and mix in the rest of your ingredients.
Bake in 350 oven 20 minuets or so until warm all the way thru.
Add your frozen peas right before baking.
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