-
In a small bowl pour half of the soy sauce over the chicken to marinate the chicken for a minute.
-
With a hand mixer, blend the eggs and cream together to make full fluffy scrambled eggs.
-
In a large frying pan on medium heat add half the butter and the blended eggs, cook and scramble the eggs. Remove the eggs from the pan and set aside.
-
On medium heat add the carrots and the chicken stock. Simmer carrots until softened.
-
Add in the marinated chicken and the rice, and remaining soy sauce, mixing it all around.
-
Add the remaining butter, garlic and frozen peas.
-
Mix all together well, add more soy sauce if desired, garnish with green onion and Enjoy.