This is one of my favorite recipes because it’s quick, easy and extremely delicious!  If you want to order chinese food, make this instead.  You’ll save money and you can control the sodium!  I found this recipe in the June 2009 edition of Parents magazine.  Theirs was a vegetarian version. I added the chicken to it.  You could add any meat really:  pork, shrimp, even tofu!  Plus, Kmart has grilled Oscar Mayer pre-grilled chicken strips on the meal deal this week.  You can throw the chicken into the recipe (that’s how I came up with it in the first place) and you’ll still get free pasta and sauce to use for another meal!  So, for $2.99, you’ll have two meals.  Look at that.  Here goes:

Chicken Fried Rice

1 pkg. pre-grilled chicken strips

1 8.8 oz. pkg. cooked brown rice (I used Minute Rice.  The Uncle Ben’s ones work too)

1 16oz. pkg. mixed frozen vegetables

1 cup frozen peppers and onion stir-fry vegetables (if you have it.  This could be omitted)

4 tsp. canola oil, divided

3 eggs

3 Tbsp. stir-fry sauce (this will be a godsend when making a stir-fry if you haven’t already tried it)

Heat 2 tsp. of the oil in a large skillet (I used a wok!) on medium.  Whisk eggs and add to skillet.  Cook, stirring occasionally to break up the eggs, until they set.  Remove from the pan and set aside.  Add the remaining oil to the skillet and increase the heat to medium-high.  Stir in all the frozen vegetables and cook about 5 minutes.  Add the chicken and stir-fry sauce.  Stir in the rice and heat it through.  Then add your cooked eggs.  Enjoy!  Serves 4.