Crockpot Ranch Chicken
Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole

Chicken Fried Rice


2 Tyson® Fresh Boneless, Skinless Chicken Breasts
or 2 Tyson® Trimmed & Ready Boneless Skinless Chicken Breasts
2 teaspoons vegetable oil
1/2 cup green onion, sliced
1/4 cup red bell pepper, chopped
1 clove garlic, crushed
1/2 teaspoon ginger, ground
1/2 cup Egg Beaters® Healthy Real Egg Substitute
3 cups long grain rice, cooked and chilled
2 tablespoons reduced-sodium soy sauce


Wash hands. Cut chicken into 1/2-inch strips. Wash hands.

Heat oil in large nonstick skillet or wok to medium-high. Sauté chicken 3 to 4 minutes or until done (internal temp 170°F). Remove chicken from skillet.

In same skillet, sauté onion and pepper 1 to 2 minutes or until crisp-tender. Add garlic and ginger; sauté 30 seconds more. Stir in rice and soy sauce; reduce heat to medium. Add egg substitute and cook, stirring occasionally, until set.

Return chicken to skillet and cook just until heated through.

Thanks Tyson!


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