Ingredients:
12 ounces long grain white rice
2 tablespoons sesame oil
2 cups cooked chicken breasts, cubed
1 1/2 cups onions, chopped finely
2 teaspoons fresh gingerroot, pared and minced
3 garlic cloves, minced
1/8 teaspoon red pepper flakes, crushed
1 medium zucchini, slice into 1/2 inc pieces
1 cup red bell peppers, chopped
1 cup snow peas or 1 cup peas
2 eggs, beaten
5 tablespoons soy sauce
Directions:
Advanced prep.
Cook chicken night before. Cut into 1/2 inch pieces. Cook the rice night before. Store separate in fridge. Chop onions and red bell pepper. Mince ginger root and garlic. Slice zucchini into 1/2 inch pieces. Remove strings from snow peas and cut into 1 inch pieces.
Preparation.
Cook onions, ginger, pepper flakes and garlic in 1 1/2 tbs sesame oil. Cook over medium high heat for 2 minutes. Add zucchini, bell pepper and snow peas. Cook, stirring frequently 3-4 moniutes or until vegetables are just softened. In separate pan, scramble eggs. Stir eggs, chicken and veggie mixture into rice. Stir in soy sauce. Put into labeled freezer bag/tupperware, seal and freeze.
To serve.
Thaw. Heat in medium hot skillet with 2 tsp of oil. Cook, stirring constantly, 5 minutes or until heated through.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.