Prep Time: 10 minutes

Cook Time: 15-20 minutes

Serves: 4

Ingredients:

2 C. cooked rice

2 T. sesame oil

1 small white onion chopped

1/2 C. frozen peas and carrots, thawed, or you can use fresh

1 clove garlic, minced

2 1/2 T. soy sauce

2 eggs lightly beaten

2 T. green onions

1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (could use leftover cooked chicken), if you’re using chicken in this dish.

What to do:

Heat up a skillet or wok until hot. Add the sesame oil, followed by the onions, peas and carrots. Fry until tender if using fresh. If using frozen you will just want to heat them up. Add seasoned chicken then stir fry until cooked through and remove to a plate.

Pour the beaten eggs into the skillet or wok and scramble, then once cooked mix the eggs with the vegetables and chicken if using.

Add the garlic and soy sauce, stir until fragrant. Add cooked rice and green onion to the skillet or wok then toss well to combine.

Enjoy!!!!

Christina’s Notes:

This is a great dish to add whatever vegetables you have in the fridge. It’s also a great dish to sneak some vegetables in on your kids…..