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Sunday, April 27 2014
Chicken Fried Rice
  • 3      eggs, lightly beaten
  • 1      package (5.2 ounces) reduced sodium chicken-flavored rice mix
  • 2    cups   shredded cooked chicken
  • 1      bag (16 ounces) Asian stir-fry frozen vegetables, thawed
  • 1      can (5 ounces) bamboo shoots, drained
  • 2    tablespoons   light soy sauce
  • 2    teaspoons   sesame oil
  • 3      chopped scallions
Coat a large nonstick skillet with cooking spray. Add eggs and cook over medium heat until set, about 2 minutes; remove to a plate. Cut into strips.
Wipe out skillet. Prepare rice mix in skillet following package directions, about 20 minutes. During the last 7 minutes of cooking time, add chicken, vegetables, bamboo shoots and soy sauce. Stir in egg and cook, covered, for remaining 7 minutes.
Stir in sesame oil and scallions. Let stand, covered, 5 minutes.
Posted by: Send a Meal AT 10:23 am   |  Permalink   |  0 Comments  |  Email

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