Recipes from the Mountains
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Chicken Fried Rice
by Laura Davis

1 lb. Boneless Chicken Breasts
1 - ½ Cups Rice
1 cup Diced Carrots
1 - ½ Cup Water
1/3 Tablespoon Garlic
1 Tablespoon Soy Sauce
1 cup Sweet Peas
1 Tsp. Olive Oil

Cut chicken into 1 inch cubes and place into skillet or wok with olive oil on medium heat.

Cook until brown on all sides.

Add rice and sauté until brown.

Add water, garlic, carrots and peas and cook for until water has cooked in.

Turn heat down to low.

Add soy sauce and stir.

Let it simmer for at least 5 minutes stirring occasionally and serve.

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