Pan seared chicken and Egg fried rice.
I sauteed a small onion, 6 cloves of chopped garlic, and about 5 or 6 baby portobello mushrooms in vegetable oil, then took them out of the pan. I dredged my chicken thighs in seasoned flour, and fried it on both sides just until they got a nice color on them. I put about 6 shakes of soy sauce, and about 1/2 a cup of chicken broth then put the lid on it. Let the chicken cook in the "sauce" adding more broth (a little a time) if needed. Cook until the center is no longer pink and add you onions, garlic and mushrooms, and let rest at least 5 minutes.
First I slightly under cooked my rice, then made sure it was dry before adding a half a can of carrots and peas. I beat two eggs then added them until all of the egg was cooked.
The chicken is moist and tender and the rice has just the right amount of flavor!!
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