June Meal Prep: Hibachi-Style Bayou Chicken Fried Rice

 

I fell behind on posting the various meal preparations we've done over the Summer.  So, here's the first one.  This was fantastic.  I made it in a skillet then froze the leftovers.   I didn't do any substitutions but did not use the green onions.  I still have our avocado oil so I used it instead of the vegetable oil.

Ingredients:

• 3 Tbsp vegetable oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 4 c assorted veggies of choice (carrots, peppers, broccoli, zucchini, mushrooms, peas, etc)
• 4 c cold cooked long-grain white rice
• 1/2 c Bayou Bourbon Glaze
• 
  3 green onions, sliced

Directions:

1.  In large skillet, heat 2 tablespoons oil over medium-high heat.

2.  Add chicken; stir fry 1-2 minutes.  Add veggies of choice; salt and pepper as desired.  Stir fry 2-3 minutes.

3.  Add rice and remaining 1 tablespoon oil.  Sir fry 1-2 minutes.  Add Bayou Bourbon Glaze and green onions; continue stir-frying until well coated and heated through.  Remove from heat.

Makes 6 servings

if desired, serve topped with a fried egg, if desired.

Tip:  Using cold or leftover rice is the key to great fried rice.  If you don't have leftover rice, spread cooked rice onto a baking sheet and place in a freezer until completely cooled.