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Side Dish

EverRoast Chicken Fried Rice

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  • Serves: 4
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  • 4 TBS olive oil
  • ¼ cup soy sauce
  • 2 cups Asian or American frozen vegetables
  • 2 eggs, large, lightly beaten
  • 1 lb EverRoast oven roasted chicken breast
  • 1 TBS ginger, chopped
  • 1 cup Japanese or Jasmine Rice, cooked


Cut the chicken into bite-size pieces; set aside.

In a large sauté pan or wok, heat 2 tablespoons of the oil over medium-high heat. Pour in the egg and quickly swirl around the pan so it forms a thin layer. Cook until just firm and a thin coating of cooked egg is formed; cut the sheet into ¼-inch strips.

Wipe out the pan and add a tablespoon of the oil. Increase the heat and sauté the ginger, about 2 minutes or until golden. Add the remaining oil and the vegetables and cook about 5 minutes. Stir the chicken into the pan. Add the rice and soy sauce and continue cooking just to warm through. Remove from the heat, toss in the egg and serve.


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