Steph'S Chicken Fried Brown Rice

• 2 cups cooked brown rice
• 2 tablespoons olive oil
• 1 tablespoon salted butter
• counts teriyaki sauce
• 1 yellow squash, chopped
• 1 handful shredded carrot
• 2 eggs
• 2 boneless chicken breasts
• 1 tablespoon sesame seeds, toasted if you like (optional)

1. Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside.
2. In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil.
3. Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish.
4. Serve topped with sesame seeds.

brown rice, olive oil, butter, teriyaki sauce, yellow squash, handful, eggs, chicken breasts, sesame seeds

Taken from www.food.com/recipe/stephs-chicken-fried-brown-rice-453385 (may not work)