Mama Nye's Fried Rice

This is one of my favorite dishes for bigger get-togethers, since it's a simple and inexpensive way to feed a whole mess of people. There's a bit of prep time involved if you aren't using leftovers, but as quickly as it cooks, the time really balances out. (HINT: freshly cooked rice quickly turns gummy in a preparation like this, so the ideal is to use rice that has been cooked the night before and kept in the refrigerator. What works just as well for me -- because I'm not always thinking about tomorrow's dinner when I'm cooking tonight's -- is to make a pot of rice, spread it out in a 9x13" pan and pop it into my freezer while I'm preparing the other ingredients.)

two pounds of boneless chicken thighs, cooked and cubed

about seven cups of leftover (or freshly cooked and cooled) rice

four to six eggs, scrambled and set aside

one bunch of green onions, finely chopped

one and a half cups diced carrots, cooked just until tender

two cups of frozen peas

four tablespoons butter

plenty of soy sauce

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In a very large skillet or Dutch oven, saute onions and carrots in butter over medium-high heat. Toss in rice, turning to coat with butter. Add chicken and eggs, and then add soy sauce to taste. Just before serving, stir in frozen peas and immediately remove from heat. (This keeps the peas from getting mushy and cools the rice down enough to eat right away.)

This will feed at least six to eight, but rather than "serving" it, I'm finding it's best just to set out bowls and silverware next to the skillet, announce that it's ready and move out of the way.