Quick Chicken Fried Rice

When it comes to meal time you can’t get much more economical than grain dishes such as chicken fried rice.  The next time you have chicken for dinner be sure to cook an extra chicken breast for the next day and mealtime will be a breeze!  If you don’t have the vegetables listed try substituting what you have on hand.  You could also try substituting leftover pork for the chicken.
Ingredients:
4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
Dash of sunflower oil
2 teaspoons peanut oil
1 red pepper, diced
6 green onions, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts

Method:
In a large wok or deep skillet, heat the sunflower oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add the peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add the chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute. Sprinkle with the sliced egg.

Chicken fried rice makes a great one dish meal that is easy on your budget.  For variety serve with a nice garden salad.