Ingredients:

6 large eggs
6 tablespoons whole milk
1/8 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter
4 cups cooked white rice, refrigerated at least 6 hours or overnight
1 cup fully cooked chicken, chopped into small bite size pieces
2/3 cup chopped sweet onion
1/3 cup chopped green onion
3/4 cup frozen mixed green peas and carrots
3/4 cup Best Ever Korean BBQ sauce (click for recipe)
1/4 cup soy sauce

Directions:

1. Using a medium bowl, add the cracked eggs and milk. Whisk until beaten, airy and frothy. Whisk in salt and black pepper. Using a large frying pan on medium heat, melt 1 tablespoon of butter (set aside the other 3 tablespoons of butter for later). Cook until scrambled eggs are to your liking, remove to a plate for later.

2. Using the same large frying pan on medium heat, add the remaining butter until melted. Using a large frying pan spatula, move melted butter around until the bottom of pan is coated. Add rice to the pan and increase heat to high. Let sit for 2 minutes (rice will pop and sizzle). Reduce heat a little. Using the spatula, flip the rice so the uncooked rice will be at the bottom of pan. Cook for 2 minutes. Repeat process a few more times, reducing the heat as you go so the rice will not burn.

3. Reduce heat to simmer. Add chicken, sweet onion, green onion, peas and carrots, stir until combined. In a small bowl combine the Korean BBQ sauce and soy sauce. Add to the rice mixture, stir until combined. Sample taste the fried rice and add salt as to your liking. Heat until peas and carrots are done and have reached desired temperature. Stir in scrambled eggs and continue to cook for 2-3 minutes. Remove from heat and serve.

Notes: Very important to use refrigerated cold rice. The refrigeration helps dry out the rice and allows the grains to stay separated. It helps prevent a big sticky mushy rice mess and will result in a restaurant-style fried rice.