Chicken Fried Rice

This meal is a good way to get the kids to eat their vegetables! Prepare the veggies a day ahead and refrigerate in a resealable plastic bag to cut down on preparation time. I am not sure of the source of this recipe.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  seasoned stir-fry  oil or 2  tablespoons  vegetable oil
• 2  cups  small broccoli florets
• 1  cup  chopped carrot
• 1  cup  thinly sliced celery
• 1  cup  chopped onion
• 1  small red bell pepper, thinly sliced
• 1  teaspoon  minced fresh garlic
• 6  cups cooked rice
• 2  cups  deli  rotisserie-cooked chicken, chopped
• 5  green onions, cut into 1-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄2 cup  frozen peas
• 1⁄2 cup soy sauce

Directions

1. Preheat the oil in a wok or large nonstick skillet over high heat. Add broccoli, carrot, celery, onion, rice, chopped chicken, green onion, and water chestnuts; stir-fry for 2 minutes.
2. Add rice, chopped chicken, green onion and water chestnuts; stir-fry 1 minute.
3. Add peas and soy sauce, stir-fry 1 minute more.