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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
2 cups uncooked rice |
2 eggs, lightly beaten |
12 ounces frozen asian mixed vegetables |
2 cups sliced cooked chicken |
1/3 cup teriyaki sauce |
2 scallions, sliced |
Directions:
1. Cook rice according to package directions; drain well; reserve.
2. Meanwhile, in large nonstick skillet, heat 1 tablespoons oil over medium-high heat; add eggs. Cook, stirring, until set; remove from skillet.
3. In same skillet, heat 1 tablespoons oil over medium-high heat. Add vegetables; cook, stirring, until softened, about 2 minutes. Add chicken, teriyaki sauce and reserved rice and eggs. Cook, stirring, until heated through, 5 minutes.
4. Sprinkle with scallions.
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