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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck â Plymouth, MN Ingredients:
1 small carrot, finely chopped |
1 celery rib, chopped |
3 tablespoons canola oil |
4 cups cold cooked minute® white rice |
3 eggs, lightly beaten |
2 cups cubed cooked chicken |
1/4 cup chopped green onions |
2 tablespoons reduced-sodium soy sauce |
1/4 teaspoon pepper |
Directions:
1. In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
2. Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through. Yield: 4 servings.
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