Preparation Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Chik Fried Rice

Ingredients

2 eggs, beaten

2 teaspoons reduced-sodium soy sauce

1 tablespoon vegetable oil

1/2 cup chopped green onions

1/4 teaspoon garlic powder

1 tablespoon vegetable oil

4 cups cold cooked rice

1 can (13 oz.) Worthington® Diced Chik

1/2 cup frozen peas and carrots

1 tablespoon reduced-sodium soy sauce

Directions


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.