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Chicken Fried Rice
Send to friendAdd some lovely color and flavor to your rice with this recipe.
Prep Time
Yield
Ingredients
- 2 T thrive whole eggs powder + 1/4 c water
- 2 1⁄4 c cooked thrive white rice
- 4 c water
- 1⁄4 c thrive carrot dices
- 1⁄2 c thrive freeze dried green peas
- 1⁄4 c thrive freeze dried chopped onions
- 1⁄2 c chopped chicken
- 1 T vegetable oil
- 1⁄2 t thrive iodized salt
- 3 T soy sauce
- 1⁄2 t sesame oil (optional; may be replaced with vegetable oil)
Instructions
* In a pot, combine carrots, green peas, onions, and chicken with 4 c water. Bring to a boil over high heat.
* Lower the heat and simmer for 10 minutes, or until vegetables and meat are reconstituted and tender. Drain and set aside.
* Mix egg powder with 1/4 c water, then pour the mixture onto a hot frying pan and cook as scrambled eggs. Set aside.
* Heat a frying pan or wok over medium-high heat. Add 1 tbsp of vegetable oil to the pan or wok, swirling to coat.
* Add rice, along with the chicken & vegetable mixture, to the wok; stir fry for 2 minutes until everything is heated through. Stir in salt, soy sauce, and sesame oil.
* Gently stir scrambled eggs into rice mixture. Serve warm.
Comments
Great for a main dish, too!
This was so good. It's a perfect main dish-vegetables, protein, rice. I added some Thrive corn and celery too. It was a complete meal and so easy and quick to make. This is a great dish to try if you are learning how to use your food storage.