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“I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting this for safe keeping.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups uncooked rice
  • 2 eggs, lightly beaten
  • 12 ounces frozen asian mixed vegetables
  • 2 cups sliced cooked chicken
  • 13 cup teriyaki sauce
  • 2 scallions, sliced

Directions

  1. Cook rice according to package directions; drain well; reserve.
  2. Meanwhile, in large nonstick skillet, heat 1 tablespoons oil over medium-high heat; add eggs. Cook, stirring, until set; remove from skillet.
  3. In same skillet, heat 1 tablespoons oil over medium-high heat. Add vegetables; cook, stirring, until softened, about 2 minutes. Add chicken, teriyaki sauce and reserved rice and eggs. Cook, stirring, until heated through, 5 minutes.
  4. Sprinkle with scallions.

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