Salmon and fried rice

The key to a great bowl of fried rice is to use cold, day-old rice. Make a large batch of rice the previous day and use the leftover to make fried rice (this recipe calls for 2 C. dry rice). Also, use the special butter! 

Garlic Butter

1 stick butter

2 cloves garlic

1 lemon (juiced)

2 tsp. soy sauce  

• Saute the onion and carrots until golden brown. In the last minute or two, add the green onion. Set aside.
• If you are using chicken (or shrimp), heat up some oil and saute your chicken breast. Take it off the heat, dice, and place back into the pan. In the last minute or two of cooking, flavor it with some garlic butter. Mix until chicken is fully coated. Set aside. (You can also add a little terryaki sauce for a treat)
  
• Scramble the eggs use a little butter so it doesn't stick (2-4 depending on side of eggs) and set aside. Cook at a low enough temperature it remains a little fluffy and doesn't dry out.
  
• Now it’s time to assemble the fried rice. Pour safflower oil into a wok or a large frying pan over high heat. Add the rice and mix it well so it gets coated with oil. Add the garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Add in the vegetables, chicken, and egg. Stir well until combined.
• Season your fried rice with soy sauce, salt, and pepper (to taste). Top with sesame seeds and enjoy.