Ingredients:
4 cups frozen peas and carrots
1/2 small onions, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
1 1/2 lbs cooked chicken, chopped and cooled ( about 4 cups)
1/2 cup olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper
Directions:
In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
Mix well.
Pour into 4 bags (enough serve 4) or less for family size.
Seal, lable and freeze.
Thaw bag of rice mixture.
Heat 1 Tbs oil in a large skillet.
Dump rice mixture into the skillet.
Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
Push rice mixture to the side of the skillet.
Add 1 Tbs oil to the empty side of the skillet and add the eggs.
Cook and stir until eggs are thickened but still moist.
Combine eggs with the rice mixture.
Turn off heat.
Stir in soy sauce and pepper.
Serve.
*Note:You can make this all ahead of time and just reheat but I like the taste of”fresh”.
Servings: 16
Time preparation: 15 min.
Time total: 135 min.