2 c. brown rice (enough to make 4 c.)
1 c. frozen corn
1 c. frozen peas and carrots
3 eggs
1 lb. cooked chicken (rotisserie, Perdue's strips, chopped, leftover chicken)
1/2 c. soy sauce
1/2 c. green onion, sliced, for garnish
1 T. olive oil
Cook rice and frozen vegetables as directed on rice box, except add an additional 1/2 c. water. Remove from heat and cover until water is absorbed. Add chicken. Place oil in skillet. Stir rice mixture into oil over medium high heat for 5 minutes. Move to side of skillet and remove from heat to spray with cooking spray. Stir eggs together. Place eggs in empty side of skillet. Scramble until cooked, slowly adding rice mixture in with cooked eggs. Add sauce and seasonings. Stir. Garnish with green onions, if desired.
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