Chicken Fried Rice

1 ½ cups uncooked long-grain white rice
¼ t. salt
5 T. OLIVE MILL olive oil, divided
2 large eggs, beaten to blend
2 chicken breast, cut into bite sized pieces
4 small carrots, finely diced
1 ½ cups broccoli, cut into small pieces
Salt and pepper
¾ cup thinly sliced green onion
1/3 cup soy sauce
2 T. OLIVE MILL sesame oil

Combine 2 2/3 cups water, rice and ¼ t. salt in a rice cooker and cook according to directions. Cover and refrigerate until cold. Heat 1 T. olive oil in wok, season chicken with salt nad pepper and cook for 4-5 minutes until cooked. Remove chicken to plate. Heat remaining oil in wok over medium heat. Add the carrots and broccoli, stir-fry 2 minutes. Add the cold rice and stir-fry another 2 minutes. Season with salt and pepper. Stir in eggs, chicken and ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.

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