1. In small bowl stir together eggs and 2 teaspoons soy sauce. Set aside.2. Add 1 tablespoon oil to nonstick wok or large skillet. Preheat over medium heat. Stir-fry onions and garlic powder about 2 minutes or until crisp-tender. Add egg mixture. Stir gently to scramble. Remove egg mixture from wok. Cut up any large pieces of egg. Let wok cool. 3. Add 1 tablespoon oil to same wok or skillet. Preheat over medium-high heat. Add cooked rice, WORTHINGTON Diced Chik and frozen peas and carrots. Sprinkle with 1 tablespoon soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture. Cook and stir about 1 minute more or until heated through. Serve immediately.
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