Chicken Fried Rice

Cooks for 2-3 people

Ingredients

•              4 (2 ounce) boneless skinless chicken breast halves
•              1 cup short grain brown or white rice
•              1 1/2 cups mixed veggies
•              2 large eggs
•              2 tablespoons soy sauce
•              2 tablespoons canola oil
•              1 teaspoon oyster sauce
•              1 tablespoon rice cooking wine
•              1 tablespoon Lawry's teriyaki w/ pineapple juice
•              1 tablespoon minced garlic

Directions

1)    Cook rice and store in the fridge overnight or for at least 4-5 hours before cooking.

2)    Cut chicken into 1/4 inch pieces; place in a resealable plastic bag. Add 1 tablespoon of Lawry's Teriyaki with Pineapple Juice. Refrigerate for 30 minutes.

3)    In a large skillet or wok, heat 1 tablespoon of canola oil with 1 tablespoon of minced garlic until brown; stir-fry chicken until no longer pink, about 3-5 minutes. Add veggies cooking until brown.

4)    While stir-frying the chicken and veggies add 1 tablespoon of canola oil to the rice in a large skillet or wok; shape the rice in the pan into a shape of a donut; crack one egg into the center of the hole and mix; repeat again for the 2nd egg.

5)    Once the eggs are cooked mix the chicken and veggies with the rice; Add of rice cooking wine, oyster sauce, and of soy sauce.  Mix in at medium heat until thoroughly mixed.

6)    Enjoy!

Results

Price

Chicken: $4.00               Canola Oil: $0.03

Veggies: $0.86               Lawry's:     $0.27

Rice:      $0.35               Oyster:      $0.07

Eggs:     $0.27               Soy:          $0.28

Wine:     $0.16

                             Total: $5.29

*Price is adjusted for portion used