This recipe is truly my favorite one, above all others. This is also because it is the recipe I’ve known the longest and experimented with the most broadly over the years. Well, the one I’ve known the longest other than the ol’ egg-in-a-hole. But I enjoy cooking rice because of its simplicity, its versatility, and it’s a meal that doesn’t take much to fill you up. Ingredients: Feeds 2 2 cups dry rice (White or Brown, your preference) 8 oz chicken (Use about the size of 2 decks of cards) Sauce (another personal preference, I’ve tried Barbeque, soy sauce, sweet & sour, General Tso’s, Teriyaki, there is a broad range of possibilities to try) Oil (Avocado, coconut, etc.) Spices: Again,[…]