Meal Details:
YOU WILL NEED TO COOK THE RICE IN ADVANCE. Thaw everything except the vegetables (we recommend thawing in the fridge for 1-2 days.) LEAVE THE VEGETABLES IN THE FREEZER UNTIL YOU ARE READY TO COOK OR THEY WILL WILT. Prepare rice according to directions and set aside to cool. The longer it cools, the better, as you want separate grains. You can even cook the rice a day or 2 in advance and keep it refrigerated until ready to use. (For a quick cool, we suggest spreading it out on a plate or cookie sheet.) Heat a large pan or wok to medium heat. Add a little oil or cooking spray and add liquid egg to the pan. (Liquid egg is in the small zipper bag.) Scramble the egg and then remove from the pan and set aside in a large bowl. Add a little more oil to the same pan and add chicken to the pan. Cook chicken pieces for 5-7 minutes on med-high or until the chicken is nicely browned. Then add onion, peas and carrots to the pan and cook for an additional 5-7 minutes or until the vegetables are soft. Remove everything from the pan and add to the bowl with the cooked egg. Add a little more oil to the pan (if needed) and add cooked rice. Stirfry and break apart the rice. Add contents of sauce bag to the rice. Add the egg, chicken and vegetables back to the pan. Mix well and stirfry for 3-5 minutes. Serve with fortune cookies and enjoy!
(STOVETOP) Cubed pieces of chicken breast are pan-fried with cooked rice, peas, green onions, sweet soy sauce, onions, carrot, egg and garlic. This one pan dish is amazingly yummy and so filling - we have also included fortune cookies to complete the meal! Dairy free, contains egg (can be omitted). CANNOT BE MADE GLUTEN FREE.
12 Smart Points