Makes 4 servings Start to Finish: 30 minutes
“This beats any Chinese restaurant. It’s so good – one of those “fight over left-overs” meals.”
2 tablespoons vegetable oil
2 boneless skinless chicken breasts – cut into bite sized pieces & salted
4 eggs – slightly beaten
3 cups rice – cooked
1/4 teaspoon ground ginger -or 1 T fresh ginger root
3 cloves garlic – minced
1 cup frozen mixed vegetables – petite cut
1/4 cup soy sauce
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1) Heat oil in a large skillet. Cook chicken on a medium heat until no longer pink. Add garlic and cook for 1 minute.
2) Push chicken to the side of the side of the skillet and pour in eggs. Stir eggs until cooked. Add vegetables, rice, soy sauce, and seasonings – in that order stirring about 1 minute after each addition. Continue stirring and cooking over medium heat until combined and rice and vegetables are heated.
Tip – Fried rice works best with cold rice, but if you don’t have time – fresh, warm rice will work.