Chicken Fried Rice

Another recipe I originally saw on Facebook and the pinned. With a few simple modifications it easily became Simply Filling. So easy to put together and tasty I’ll definitely be making this again.

Ingredients

• 12 oz Perdue chicken short cuts (or cooked chicken)
• 2 cloves garlic, minced
• 1/2 small onion finely chopped (the original recipe called for 3 green onions but I didn’t have them on hand. I think either works fine)
• 1 1/3C frozen pea and carrot blend
• 3T Soy Sauce
• 3C cooked brown rice
• 2 large eggs
• salt and pepper, to taste
• 1T canola oil
• Siracha, optional

Directions

Heat oil in large non-stick fry pan over medium high heat. Add peas, carrots and onions and saute for one 1 minute. Add the garlic and saute another minute. Push veggies to the side of the pan and add eggs, stirring to scramble.

Add rice and chicken to the pan, stir in soy sauce and season to taste with salt an pepper.

Serve with a drizzle of siracha if you like.

Note: While this recipe is a great way to use left over brown rice, as I’ve mentioned before it’s easy to cook brown rice in the microwave. Check out my Microwave Brown Rice Instructions

It’s Simply Filling but if you’re counting points, it’s 11 for 3 servings, 9 for 4 servings and that’s a main-dish serving size.