Day Before Pay Day Fried Rice

This recipes is quick to fix using leftovers from previous days of cooking. My son and husband 'fought' each other for the last of this dish the first time I made it. It tastes that good.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 315 Calories

Ingredients

• 3 eggs, beaten
• 3 tablespoons soy sauce
• 1 cup frozen green peas, thawed
• 2 green onions, sliced
• 2 cups chopped cooked chicken
• 3 tablespoons vegetable oil, divided
• 3 cups cold, cooked white rice
• 0.5 cup sliced celery
• 0.5 cup shredded carrot

Recipe Instructions

Step 1

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.

Step 2

Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.