Chicken Fried Rice

[Dee]

1/2 pound boneless, skinless, chicken breasts cut into fine strips
1/2 cup chopped celery
2 carrots sliced thin
3/4 frozen peas
1 sweet onion, chopped
2 eggs, beaten
2 swirls of roasted sesame seed oil
3/4 cup Coconut Aminos (soy sauce)
Take 1-1/2 cups water and 1 tablespoon butter (Earth Balance DF/SF and bring to a boil.
Add 1 cup rice, stir, turn off heat, and let go for 25 minutes.
In a small skillet saute the celery and carrots just until fork tender.
Add the frozen peas and the onion and saute another 3 minutes.
In a large skillet take 2 swirls of the sesame oil around the skillet.
Heat on medium and add the chicken breast strips.
Cook until no longer pink.
Push the chicken strips to one side of the skillet and then add the beaten eggs.
Toss eggs until they are completely scrambled. Then add your sauteed vegetables, rice,
and your soy sauce.
Mix until all ingredients are combined.