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1.Use 4 cups (600g) of leftover white rice. 

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1.Use 4 cups (600g) of leftover white rice. 

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It can be taken directly from the refrigerator to use in this fried rice recipe.
- If you do not have leftover rice from a previous dinner, bring 2 cups (473ml) of water to a rolling boil. Add 2 cups (370g) of white basmati rice. Place the lid on the rice pot and turn the temperature to low. Allow it to simmer for 20 minutes. Check it near the end to make sure it does not stick. Place it on a cold burner for 5 minutes, then fluff with a fork. Place the rice on a cookie sheet to cool until it is room temperature.

-You can also use a rice cooker to quickly make the rice. Then, leave it on a cookie sheet in the kitchen or refrigerator to cool.

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Dice boneless, skinless chicken breasts into small pieces.

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Dice boneless, skinless chicken breasts into small pieces.

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Season them with salt and pepper.

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Add extra oil to the pan, if there isn't enough to coat the rice. 

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Add extra oil to the pan, if there isn't enough to coat the rice. 

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(30 to 44ml) of vegetable oil into a large frying pan or wok. Turn the burner on to medium or medium high heat. Swirl the vegetable oil so it covers the bottom of the pan.

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Sauté it until it is cooked all the way through. Remove the chicken with a slotted spoon.

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Cover the bowl of chicken so that it will retain its heat.

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Cover the bowl of chicken so that it will retain its heat.

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Remove a package of frozen peas and carrots from the freezer.

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Remove a package of frozen peas and carrots from the freezer.

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(15ml) of vegetable oil, if it no longer coats the pan.
- You can also use fresh peas and carrots if you prefer. Dice the carrots ahead of time.

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Add the onion, frozen peas and frozen carrots to the hot frying pan. 

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Add the onion, frozen peas and frozen carrots to the hot frying pan. 

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Add the diced garlic during the last minute or 30 seconds.

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Add the diced garlic during the last minute or 30 seconds.

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Make a space in the frying pan to scramble the eggs. 

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Make a space in the frying pan to scramble the eggs. 

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Put a few drops of oil on the pan if it looks dry.

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Add 1/4 cup (59ml) of soy sauce to the pan or wok.

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Add 1/4 cup (59ml) of soy sauce to the pan or wok.

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Stir well, frying and mixing all the ingredients as you cook.

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Stir well, frying and mixing all the ingredients as you cook.

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Stir fry until no liquid remains in your frying pan and the rice is golden brown.

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Stir fry until no liquid remains in your frying pan and the rice is golden brown.