When we were growing up, we didn’t go out to eat much as a family, mostly because there were so many of us (that’s a lot of food and a lot of money! Can you imagine if we were a family of 6 boys?! Holy cow- our sweet parents would have been broke. Side note- we grew up across the street from a family that had 7 BOYS! Ha ha! What are the odds?!).
Chinese Chicken Stir-Fried Rice
1 pound boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I used this easy Slow Cooker Teriyaki Chicken)
4 cups rice, cooked (I used microwaveable Minute Rice)
2 cups carrots and peas, frozen
1 onion, chopped
2 cloves garlic, minced
3 tablespoons sesame oil
1/4 cup soy sauce
In a large skillet, heat sesame oil over medium heat.
Add onion, garlic, carrots and peas and cook until vegetables are tender. Crack eggs into the pan and scramble, mixing with all the vegetables.
Add the cooked rice, cooked chicken, and soy sauce to the pan and stir. Remove from heat and serve.
Recipe slightly adapted from Rachel Schultz