"Basmati rice with sesame flavor, made into a meal with chicken and/or egg. It is the one and only dish that all five family members (plus the teenage daughter's boyfriend!) not just tolerate but love!"
In a medium saucepan, prepare rice as normal. Set aside.
In a large pot (I use a large, non-stick soup pot), heat some olive oil with a bit of both dark and hot sesame oils, total should be enough to cover the bottom of the pan. The proportions of oils depends on how much you like sesame oil (I like it a lot) and how spicy you like your food (in our case, just medium hot, so a few drops). If desired, add a teaspoon of chopped garlic while your oil is heating, being careful not to let it burn. Saute your chicken chunks until they are cooked all the way. For the last couple minutes, while the juices from the chicken are cooking off, you can add a bit of soy sauce to add a bit of saltiness and coloring. Remove chicken from pan and set aside.
In a mixing bowl, beat your eggs or whole/white combo. Add in 1/2 Tablespoon dry mustard, a dash of garlic powder, oregano, basil, salt and pepper and mix well. Heat a large, non-stick pan (I use the non-stick soup pot I mentioned, just to reduce the dirty dishes) with some more oil, proportions up to you, enough to just cover the bottom. On low heat, add your egg mixture and cook thoroughly, stirring and chopping while cooking, in order to make your eggs into small, bite-size pieces.
Once the eggs are cooked completely, it's time to start adding in everything else. Add some more oil, for flavor(about a quarter cup more total). Add your carrots in on top of the eggs, then add back the chicken. Now layer on the rice, but do not stir yet.
In a separate cup, mix soy sauce, rest of the dry mustard, rest of garlic powder, rest of white pepper, and some more basil and oregano if desired. After the rice and other ingredients have cooked for a couple minutes, add the soy sauce mixture and mix well. Serve hot!