2 c. rice, cooked
2 chicken breasts, cooked and diced
2 eggs, lightly beaten
1/4 c. carrots, chopped
1 stalk celery, diced
1/2 c. frozen green peas
1/2 c. frozen corn kernels
2 T. Soy Sauce
Water as needed
Over medium high heat, scramble egg using non-stick skillet and cooking spray.
Remove egg from pan, add carrots and celery to skillet. Stir fry over high heat adding water as needed until tender and crisp.
Add eggs, peas, chicken and corn to pan. Stir and mix well.
Add rice and soy sauce, mix to combine.
*When cooking the chicken, I added some garlic and onion salt to give the dish a little more flavor.
No comments:
Post a Comment