"Chicken" Fried Rice

This one is "quick meal"-approved! I made this one right before we had to leave to go to a meeting, and we had just enough time for me to make it and us to eat it.

It's also "delicious meal"-approved...Hubby was quite sad that he had to rush through finishing it. "It's too good to rush!" was said at least a couple times, and so was, "Way better than take-out."

And it's "leftover meal"-approved because Hubby took it the next day for lunch as well and reported that it was just as good.

The subject? "Chicken" fried rice with fake chicken as a substitute.

I'd normally probably go with fake chicken strips rather than the chik'n patties, but since we only had the chicken patties in the house and were on a time crunch, I took what we had.

Let's get down to it:

Prep time: 3-5 minutes

Cook time: <15 minutes

Serves: 3

Ingredients:

1 left-over take-out container of rice
1 Morning Star "chik'n" patty
1/2 package frozen vegetable mix
1/4 cup frozen green beans
2 eggs
2-3 tablespoons canola oil, as needed
2-3 tablespoons soy sauce, to taste
1/4 teaspoon garlic powder
1/2 teaspoon onion powder

Directions:

1. Thaw and chop up your chicken patty (or chicken strips.). The smaller, the better.

Liberally spray a pan with canola oil spray, or just use canola oil.

Add in your "chicken" over medium to medium-low heat and stir frequently for 5 minutes or so.

2. Thaw and finely chop your vegetables. My mix had carrots, broccoli and cauliflower, and I added green beans, but you can do whatever the heck mix you like.

After the chicken is starting to get crispy, add in the veggies with a little more of the canola oil. Cook for another 5-7 minutes

3. Once the veggies are crisping up, too, move everything in the pan aside so that there is a little ring in the center.

Crack both of your eggs straight into the dish.

Scramble as soon as they hit the pan (or as soon as you've taken a picture, like me.)

Once they're just about cooked, mix into the chicken and veggies.

4. Grab a package of left-over rice, if you have it. If not, I'd recommend brown rice instead. I tend to prefer brown rice and it's better for you, but we happened to have this leftover white rice in the house.

Stir that whole thing in.

5. Grab your soy sauce.

Mix in per tablespoon to see how the flavor goes. If you add too little, it won't have enough flavor, and if you add too much, it will have too much salt.

Let that cook for a bit more to let the rice crisp up as well, then plate it up! (Or bowl it up, as the case may be.)

If you're just cool enough, serve with chopsticks.

Enjoy!

Kitchen credits:

-I referenced this recipe on Pinterest for mine, though I didn't have the directions when I ended up making it so I did things a little differently.