Ingredients :
1 cup long grain white rice
2 cups water
1 tbs. chicken bouillon powder
1 tbs. cooking oil
1 boneless, skinless chicken breast half, diced
2 cups chopped vegetables (bok choy, green/red pepper, bean sprouts, pea pods or other)
1/2 cup water
1 cup boiling water
2 tsp. chicken bouillon powder
5 large egg, fork-beaten

Instructions :
1) Cook rice in first amount of water and bouillon powder in saucepan for about 15 minutes until rice is tender and liquid is absorbed.

2) Heat cooking oil in frying pan. Add chicken and vegetables. Stir-fry for 2-3 minutes.

3) Add second amount of water. Cover. Cook for 8-10 minutes until vegetables are tender and water is evaporated.

4) Add cooked rice, boiling water and second amount of bouillon powder. Heat and stir.

5) Add egg. Stir as eggs cook. Makes 6 cups

Submitted_by : Adriana Lorini
City : Woodbridge
State : ON
Country : Canada

md029906

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]