YUM-YUM! This recipe was sooo good,
I ate it before I could take a picture!
Description: This recipe is a good source of vitamin C, which keeps gums and blood vessels healthy.
YIELD: 10 servings
TIME: N/A
NUTRITIONAL INFO(PER SERVING): Calories 160, Total Fat 6 g, Cholesterol 60 mg, Sodium 300 mg, Protein 8 g
TAGS: Asian, Rice, Healthy, Dinner, Vitamin C
INGREDIENTS:
• 1 teaspoon vegetable oil
• 2 eggs, beaten water
• 1 bag (16-ounce) frozen Asian style vegetables, or 1 pound fresh vegetables
• 3-4 cups cooked rice
• 1 cup cooked, diced, chicken
• 1 teaspoon powdered garlic
• 1/4 teaspoon powdered ginger
• 2 green onions, sliced
• soy sauce or hot sauce
DIRECTIONS:
1. Heat 1 teaspoon oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add eggs and scramble. Remove cooked eggs and set aside.
2. Add small amount of water to pan and cook vegetables until tender crisp.
3. Add rice and stir to heat through, breaking up lumps by pressing against pan.
4. Add meat, vegetables, garlic and ginger, and stir fry until heated.
5. Add green onions, reserved egg, and cook to heat through.
6. Serve with soy sauce or hot sauce.
7. Refrigerate leftovers within 2-3 hours.
