2 pkgs (10 oz each) Birds Eye® Steamfresh® brown or white rice OR 3 cups leftover cooked rice
3 tablespoons La Choy® Lite Soy Sauce
1 teaspoon natural rice vinegar (or 1/2 teaspoon cider vinegar)
1 teaspoon granulated sugar
1/2 teaspoon toasted sesame oil, optional
1/2 pound shrimp or boneless skinless chicken
1-1/2 cups Birds Eye® Mixed Vegetables or Peas
3 tablespoons vegetable oil
2 green onions, chopped
Easy Fried Rice
|% Daily Value|
|Total Fat||17 g||26%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||6 g||23%|
|Vitamin C||4 mg||6%|
|Vitamin A||3045 iu||61%|
Microwave rice according to package directions. Pour onto a baking sheet and spread it out to cool, refrigerate until you are ready to use it. Cold rice will get crispier when you fry it, but the fried rice will still be delicious if you don’t have time to cool completely.
Stir together soy sauce, vinegar, sugar and sesame oil in small bowl until sugar is dissolved. Crack eggs into small bowl and beat lightly. Cut protein into 1/2-inch pieces so that it cooks quickly. Gather all the rest of your ingredients before you do any cooking.
Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat. Pour in rice and cook 3 minutes undisturbed. Turn rice and move it to the edge of the pan. Add shrimp or chicken and frozen vegetables to skillet and cook through, about 3 minutes for shrimp, 5 minutes for chicken. Move protein and vegetables to the side of the pan on top of rice.
Pour in eggs and stir until scrambled. Pour in soy sauce mixture and green onions and stir everything together. Cook until soy sauce is absorbed about 2 minutes. Serve.
If you don’t have any green onion, finely chop some yellow onion and add it with the protein and vegetables
Easy Fried Rice
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