Chicken Fried Rice

• 1 1/2 cups rinsed drained uncooked long-grain white rice
• 1/4 teaspoon salt
• 5 tablespoons canola oil, divided
• 2 large eggs, beaten to blend
• 2 boneless skinless chicken breasts, cut into bit sized pieces
• 4 small peeled and finely diced carrots (about 4 ounces total)
• 1 1/2 cups broccoli, cut into small pieces about 1/4 inch in size
• salt & freshly ground black pepper
• 3/4 cup thinly sliced green onion
• 1/3 cup reduced sodium soy sauce
• 1 teaspoon toasted sesame oil

1. Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
2. Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.
3. Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.
4. Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.

longgrain white rice, salt, canola oil, eggs, chicken breasts, carrots, broccoli, salt, green onion, soy sauce, sesame oil

Taken from www.food.com/recipe/chicken-fried-rice-402893 (may not work)