1. Cook rice according to package directions. 2. Refrigerate until cool or overnight. 3. In a large nonstick skillet, saute chicken in 1 Tablespoon butter over medium heat for 5 minutes or until no longer pink. 4. Remove from skillet. 5. Add remaining butter; cook egg over medium heat about 1 minute or until almost set, then separate into small pieces, cooking until dry. 6. Remove from skillet. 7. Add rice to skillet. 8. Cook, stirring frequently, over medium heat 10 minutes. 9. Add peas and carrots and onions. 10. Cook 5 minutes. 11. Return cooked chicken and egg to the rice mixture. 12. Add soy sauce. 13. Cook until all is heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
