Chicken Fried Rice - 6 Servings (https://thecozycook.com/chicken-fried-rice/)

Ingredients:
Rice:
1 cup uncooked white long grain rice
2 cups chicken broth

Sauce:
1/4 cup soy sauce
1/4 cup chicken broth
1 tablespoon honey, can sub brown sugar
1 teaspoon hot sauce
1/2 teaspoon sesame oil, optional
1/8 teaspoon ground ginger

Stir Fry:
1-2 tablespoons peanut oil, can sub olive or canola
3/4 lb. boneless skinless chicken breast, 1 medium breast
Salt/Pepper
1 tablespoon butter
2 eggs, whisked very well
1/2 cup dry white wine, see notes
3 cloves garlic, minced
1 small yellow onion, finely diced
3/4 cup frozen peas
3/4 cup frozen carrots
3-4 green onions, diced

Preparation:
1) Cook the Rice
- A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice.
- A wide skillet with a lot of surface area is recommended for frying the rice.
- Rinse the rice: Add the rice to a large bowl and submerge it in cold water. Move the rice around in the water to rid it of excess starch, the water will become cloudy. Pour out the starchy water and repeat until water comes out clear. Remove excess water from the bowl.
- Add 2 cups chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 20 minutes (refer to package for exact time).
- Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried.

2) Prepare the Sauce/Marinate the Chicken
- While the rice cooks, combine the sauce ingredients.
- Dice the chicken into 1/2 -inch pieces. Place it in a bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.

3) Scramble the eggs
- Melt the butter over medium heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)

4) Stir Fry
- Add the olive oil to a wide skillet over medium-high heat. Sprinkle the chicken lightly with salt/pepper and add it to the skillet. Cook for 3-4 minutes per side, until seared and cooked through. Remove and set aside.
- Reduce heat to medium and add the wine. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.
- Add the onions and garlic and cook for 2-3 minutes. Add the peas and carrots (it’s okay if they’re still frozen) and cook for 1 minute.
- Add the chilled rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce has evaporated.
- Reduce heat to medium and add the chicken, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!