4 cups White Rice, cooked
1 tbsp Cooking Oil
12 Chicken Breasts, cubed
2 Eggs, beaten
1 tbsp Cooking Oil
2 cups Carrots, sliced
1 cup Broccoli Florets, frozen
1 cup Corn (Optional)
1 cup Frozen Peas (Optional)
2 Celery Stalks, sliced
35 Green Onions, diced
Gluten Free Soy Sauce (La Choy)
1
Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks. Once the chicken is cooked, remove it from the pan.
2
In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.
3
Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.
4
Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.
CategoryLunch & Dinner
Ingredients
4 cups White Rice, cooked
1 tbsp Cooking Oil
12 Chicken Breasts, cubed
2 Eggs, beaten
1 tbsp Cooking Oil
2 cups Carrots, sliced
1 cup Broccoli Florets, frozen
1 cup Corn (Optional)
1 cup Frozen Peas (Optional)
2 Celery Stalks, sliced
35 Green Onions, diced
Gluten Free Soy Sauce (La Choy)
