This recipe is healthier and less greasy than take-out fried rice. It offers an easy, one-skillet meal that can be ready in 20 minutes.

This is a great mix of proteins (eggs and shrimp) as well as a fun way to sneak in as many veggies as you think your kids will stand for dinner! Using a rice cooker to make the rice ahead of time keeps this down to 20 minutes or less prep time.

Ingredients :

4 c rice, prepared
1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
1 c peas and carrots, frozen
1 white onion, chopped
2 clove garlic, minced
2 eggs
3 Tbsp sesame oil
1/4 c soy sauce

Directions :

1- Prepare rice according to package instructions to yield 4 cups cooked rice.

2- Heat sesame oil in a large skillet on medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.

3- Crack eggs into pan and scramble, mixing throughout vegetables.

4- Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy!

Canned Cowboy Stew