Ingredients

• Serve with sautéed greens such as bok choy, mustard greens or broccolini. If you're looking for an alternative to chicken, this can be made with pork or tempeh.
• * 4 tablespoons canola or extra virgin olive oil
• * 2 Whole Dairy™ Cage-fee Eggs, lightly beaten
• * 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• * 1 tablespoon chopped fresh ginger
• * 1 package frozen 365 Everyday Value™ Asian Stir Fry Vegetables, thawed
• * 1 package frozen 365 Organic Everyday Value™ Jasmine Rice, slightly thawed
• * 3–4 tablespoons soy sauce

Directions

1. In a very large sauté pan or wok, heat 2 tablespoons oil over medium high heat. Pour in egg and quickly swirl around pan so it forms a thin layer. Cook until just firm, then remove egg sheet from pan and cut into thin strips. Set aside. Wipe out pan, add another tablespoon of oil, increase heat and sauté chicken and ginger in 2 batches until golden, about 5 minutes. Return all chiken to pan, add remaining oil and vegetables. Cook 2 minutes, then add rice and continue to cook while tossing together and adding the soy sauce. When rice has taken on a light brown color, transfer to a large platter and top with egg.

2. Classic Chicken Fried Rice

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