|Prep time||15 minutes|
With the help of your local Chinese restaurant and a bag of frozen veggies, you’ll crank this meal out in no time!
|4||c||cooked white or brown rice|
|1 1⁄3||c||frozen veggie medley (peas, carrots, corn)|
|salt and pepper|
|4||T||toasted sesame oil divided|
|2||T||wheat free tamari|
Instant rice works well, or stop by your local Chinese restaurant and grab a to go container.
Finely dice chicken and place in steamer basket and steam over boiling water until pieces are just fully cooked.
In large pan, heat 2 tbs sesame oil and cook onion and garlic. Add vegetables and cook until warm. Season with salt and pepper. Transfer all contents to a bowl.
Heat 1 tbs sesame oil and cook eggs until moist. Season with salt and pepper, then transfer to bowl.
Heat 1 tbs sesame oil and sauté rice until crispy. Add tamari and rice vinegar and scallions. Saute for 1 more minute.
Add all ingredients to bowl and stir to combine. Serve and enjoy.