Chik Fried Rice

[vegelady]

     Ingredients:

     2  eggs, beaten
     2 teaspoons reduced-sodium soy sauce
     1 tablespoon vegetable oil
     1/2 cup chopped green onions
     1/4 teaspoon garlic powder
     1 tablespoon vegetable oil
     4 cups cold cooked rice
     1 can (13 oz.) Worthington Diced Chik (drained)
     1/2 cup frozen peas and carrots
     1 tablespoon reduced-sodium soy sauce



     Directions:

     1. In small bowl stir together eggs and 2 teaspoons soy sauce. Set aside.

     2. Add 1 tablespoon oil to nonstick wok or large skillet. Preheat over medium heat. Stir-fry onions and garlic powder about 2 minutes
        or until crisp-tender. Add egg mixture. Stir gently to scramble. Remove egg mixture from wok. Cut up any large pieces of egg.
        Let wok cool.

     3. Add 1 tablespoon oil to same wok or skillet. Preheat over medium-high heat. Add cooked rice, WORTHINGTON Diced Chik and
        frozen peas and carrots. Sprinkle with 1 tablespoon soy sauce. Cook and stir for 4 to 6 minutes or until heated through.
       Add cooked egg mixture. Cook and stir about 1 minute more or until heated through. Serve immediately.