I used one cup white rice and one cup brown rice and cooked it in my rice cooker. You can also do two cups of rice with two cups of water and cook until the water is absorbed, roughly 20 minutes.
Cut up two chicken breasts and toss in 1/2 teaspoon corn starch, 1/2 teaspoon salt and a dash of pepper.
Chop two green onions.
I don't have a wok, so I just use a skillet to stir fry my chicken. Heat the pan with two tablespoons vegetable oil. Make sure the pan is very hot and the whole skillet or wok is covered in vegetable oil. Stir fry chicken until it is white, or cooked all the way through.
I only had peas on hand, so I added that to my chicken, added another 1/2 teaspoon of salt and stir fried for one minute. Drain the chicken and veggies. Wash the skillet or wok. If you like eggs in your stir fry, lightly beat two eggs. Heat the skillet/wok with 1 tablespoon of vegetable oil and stir fry the eggs until cooked, but still moist. Again, set the eggs to the side and re-wash your skillet/wok.
It was a super tasty fried rice and since I was in control of the vegetable oil and what veggies I wanted to add, I feel like it has to be more healthy than take out. I didn't feel all greasy and weighted down after eating this dish and I can't wait to eat it at work tomorrow for lunch.