Ingredients
- 2 skinless chicken breasts
- 2 cloves of garlic, minced
- soy sauce to taste
- salt and pepper to taste
- 4 stalks of celery, sliced
- 4 carrots, peeled and sliced
- 1 onion chopped
- 1/2 cup frozen peas
- 2 eggs
- 3 T oil
- 1 can of sliced water chestnuts, chopped
- 1 cup of uncooked (brown) rice, makes 3 cups, use as much or as little of the rice as you want
Instructions
- Start cooking your rice. Follow the directions on the package of rice you are using.
- Peel, slice and chop your celery, carrots and onion and put aside.
- Heat 1 of the 3 tablespoons of oil in a skillet. Once it is hot add the celery, carrots and onion and heat until it is just barely tender. Don’t over cook it. You want it to have a little crunch still.
- Set the cooked veggies aside.
- Chop your chicken into small pieces.
- Heat 1 tablespoon of oil in another skillet and add minced garlic.
- Add the chicken to the oil and garlic. Cook until the chicken is done.
- Add cooked chicken to the cooked vegetable mix.
- Beat your eggs in a small bowl and scramble them in another small skillet with the remaining 1 tablespoon of oil. Add the eggs to the chicken/vegetable mixture.
- Your rice should be getting close to being done. Once it’s done add it to the veggie/chicken/egg mix.
- Add your frozen peas and chopped water chestnuts and heat on low for a few minutes to cook the peas slightly.
- Add salt, pepper and soy sauce to taste.
Heather on March 16th, 2009
Thanks for posting this! I want to make it!