Last week I made salmon that was seasoned with salt, pepper, lemon pepper, and garlic powder. I then marinated the salmon with soy sauce and brown sugar for about 45 minutes.
While the salmon was marinating, I started making the rice medley. I cooked white rice in my slow cooker.
I added a lot of good things to my rice medley! So I cut up chicken cutlets into very small pieces. I also chopped up yellow squash, zucchini, green peppers, scallions and white onions.
I added the chopped chicken and veggies to the pan and seasoned with salt, pepper, garlic powder, and cayenne pepper. Then I added Korean BBQ sauce and soy sauce to the pan and I let those flavors marinate together for a bit. While that was marinating, I scrambled 1 egg with salt and pepper.
I mixed the chicken mixture and the scrambled eggs in with the cooked white rice and made sure all the rice was coated with all the flavors!