Description

You can enjoy this main or side dish in a matter of minutes. Use leftover scrambled eggs, rice and chicken to make it even faster or make it fresh. It doesn't matter because it will still be delicious!

Ingredients

• 3 c. rice, cooked
• 3 c. cooked chicken, chopped or shredded
• 1 c. frozen peas & carrots, thawed
• 1 c. chopped onion
• 2 eggs, soft scrambled
• 4 T. butter
• soy sauce, to taste

Steps

1. In a large skillet or wok, melt butter over medium-high heat. Add onion; cook 2 minutes.
2. Stir in chicken, rice, peas and carrots; cook 4-5 minutes to warm, then add scrambled eggs and combine well.
3. Remove from heat; season with a little soy sauce, to taste.