Ingredients
2 cups cooked white rice (preferably made in advance and refrigerated)
3 chicken tenders, cut into bite-size pieces
2 stalks celery, diced
2 carrots, diced
1 small onion, diced
1 large egg, beaten
2 Tbls butter (real butter, not margarine)
2-3 Tbls Korean Soy Sauce
Method
In a large non-stick pan, melt butter and add celery, onion and carrot; stir and cook 3-5 minutes or until vegetables are getting crisp-tender. Add Korean soy sauce and chicken, stirring to combine; cover and heat approx. 5 minutes or until chicken is cooked though. Add beaten egg and stir until cooked and combined. Add rice last and stir to thoroughly blend. Cover and cook 2-3 minutes, or until hot. Serve immediately.
Recipe is easily doubled.
Yield: 2 or more dinner servings
Enjoy,
Mary
