• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this recipe, so plan ahead.

• 1/4 cup low-sodium soy sauce
• 1 tablespoon plus 1 teaspoon sake
• 2 tablespoons butter, room temperature
• 3 cloves garlic, minced (1 tablespoon)
• 2 teaspoons safflower oil
• 3 large eggs
• 1 pound chicken breasts, cut in 1 1/2 to 2 inch strips, 1/2-inch wide
• 1 small white onion, small chopped (1 cup)
• 1 carrot, cut in small pieces (1/2 cup)
• 1 scallion, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)
• 4 cups day-old cooked long grain rice
• Coarse salt and freshly ground black pepper

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