Ingredients
Ingredients
- 5 Boneless Skinless Chicken Breasts
- Two 16 oz Packages of Sirloin Steaks
- 2 Large White Onions
- 4 Large Green Zucchini
- 16 Oz. of Sliced Mushrooms
- 2 Tablespoons of Canola or Vegetable Oil
- 8 Tablespoons of Low Sodium Soy Sauce
- 4 Tablespoons of Butter or Garlic Butter
- 1 Dash Iodized Salt
- 1 Dash Ground Pepper
- 1 Dash Lemon Juice
- 1/2 Cup of Grated Carrot
- 1/2 Cup of Peas
- 2-3 Scrambled Eggs
- 1/2 Cup of Diced Onion
- 2 Tablespoons of Unsalted butter
- 3 Tablespoons of Low Sodium Soy Sauce
- 2 Cups of Uncooked Parboiled Rice
- 2 1/2 Cups of Cups Water
Steps
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Slice the meat and vegetables into bite sized pieces.
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Melt 2 Tbsp of butter, add the meat, then add 3 Tbsp of soy sauce.
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Melt the other 2 Tbsp of butter, add the onions and zucchini, then add the last 5 Tbsp of soy sauce and a dash of salt and pepper.
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Stir occasionally for 7- 8 minutes or to desired tenderness.
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For the chicken, add lemon juice for the last minute of cooking and cook steak to desired temperature.
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Add the mushrooms a few minutes before the meat is done because these cook fast!
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Bring 2 ½ cups water to rolling boil.
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Add 2 cups rice and remove from heat, cover and simmer for 20 minutes.
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Remove cover for 5 minutes so the rice absorbs the remaining water. Melt the butter on your flat top.
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Once the rice has absorbed all the water, add the scrambled eggs, carrots, peas, and onions together on the griddle over medium heat.
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Add the soy sauce, salt, and pepper and cook for about 8 minutes, stirring often.