Chik Fried Rice

[vegelady]

     Prep Time: 25 minutes minutes


     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 (drained)
     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.


     Servings: 6