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 — Plymouth, MN
Ingredients
- 3/4 cup finely chopped carrot
- 1/4 cup chopped celery
- 4-1/2 teaspoons canola oil
- 2 cups cold cooked instant rice
- 2 eggs, beaten
- 1 cup cubed cooked chicken
- 1 green onion, chopped
- 1 tablespoon soy sauce
- 1/8 teaspoon pepper
Directions
- 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.
- 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.
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