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Makes:
8 Cups
Prep time:
15 minutes
Cooking time:
20 minutes

Ingredients

1 teaspoon oil
2 eggs, beaten
1 package (16 ounces) frozen asian style vegetables, or 1 pound fresh vegetables (such as carrots, onions, broccoli, peas, or zucchini)
3 cups cooked rice
1 teaspoon garlic powder or 4 cloves of garlic
¼ teaspoon ground ginger
1 cup cooked chicken, pork or tofu, diced
2 green onions, sliced
1 tablespoon soy sauce or hot sauce (optional)

Directions

  1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add eggs and scramble. Remove cooked eggs and set aside.
  2. Add small amount of water to pan and cook vegetables until tender crisp.
  3. Add cooked rice, garlic powder and ground ginger and stir to heat through, breaking up lumps by pressing against pan.
  4. Add cooked chicken and cook until heated.
  5. Add green onions and cooked egg, and heat through.
  6. Serve with soy sauce or hot sauce.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Use leftover ham or pork in place of chicken.
  • Use brown rice to include whole grains.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.