Chicken Fried Rice

2 cups cooked, cold white rice

1 cup cooked chicken, diced

2 carrots, shredded

1 small bag frozen peas

6 slices bacon, diced

2 eggs

EVOO

2 tbs butter

1 cup chicken broth

1 tbs minced garlic

Teriyaki sauce

Soy sauce

Ground ginger

Sesame oil

Sesame seeds

Cayenne

Ground black pepper

Heat wok over med-high heat, add diced bacon and cooked until crispy.

Remove bacon, drain on paper towel.

Remove all but 3 tbs bacon grease.

Add eggs, whisk slightly with fork to break the yolks. Cook until firm, then remove, slice into strips and set aside.

Add butter, plus drizzle of EVOO, reduce heat to medium.

Add cooked chicken, frozen peas, shredded carrots, teriyaki and soy sauce, ginger, garlic, sesame oil and seeds, pepper and cayenne.

Cook over medium heat until peas are hot and carrots are softened, about 5mins.

Add rice and chicken broth.

Continue cooking until all liquid is absorbed and rice is warmed through and softened.

Add back in bacon and eggs.

Mix well.

Serve with chili sauce.