Fried Brown Rice with Chicken, Broccoli, Carrot & Bean Sprouts

1. If you have left over rice in the refrigerator, use this. Day old rice is better than fresh rice for fried rice. Otherwise, cook some fresh rice. Wash rice and make sure to drain all of the water from the rice. In a medium sized pot, add the listed amount of water. Once water starts to boil, add rice. Place lid on the pot and turn flame to low. Simmer cook rice for 45 minutes. After 45 minutes, turn off the flame and let the rice sit for 10 minutes.

2. Slice off stem from broccoli and slice broccoli into smaller bite sized pieces. Leave sliced and diced vegetables to the side.

3. Cube chicken breast into about 1/2 inch pieces.

4. In a large frying pan over medium to high heat, add a drizzle of vegetable oil. Add chicken and some salt to flavor chicken. Cook chicken so chicken turns golden brown on all sides. Once chicken is cooked, transfer it to a bowl.

5. In the same frying pan, add a little more vegetable oil. Add garlic and broccoli first. Saute for 2-3 minutes, so broccoli starts to get soft (but you want broccoli to still retain crunchiness).

6. After broccoli gets a little soft, add carrots and saute for another 1-2 minutes so carrot gets soft.

7. Finally add bean sprouts. Add 1 tablespoon of soy sauce and 1 tablespoon of fish sauce and saute for 1-2 minutes, so the soy sauce and fish sauce cover all of the vegetables.

8. Add chicken and cooked brown rice and stir to combine. Then add the remaining 2 tablespoons of soy sauce and 1 tablespoon of fish sauce and saute until all of the flavors come together.

Serves 4-6.