 |
Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
No time to shop? Open a carton of eggs and try one of these quick, tasty meals. Ingredients:
1 cup chicken broth |
2 tablespoons soy sauce |
1 tablespoon oyster sauce |
1 tablespoon cornstarch |
2 tablespoons vegetable oil |
1 medium onion, finely chopped |
1 zucchini, finely diced |
1 red bell pepper, trimmed, seeded and finely diced |
1 cup mung bean sprouts |
1 cup bite-size pieces roasted or barbecued chicken |
6 large eggs, beaten |
3 cups hot, cooked white rice |
Directions:
1. Stir together chicken broth, soy sauce, oyster sauce and cornstarch in a large cup. Set mixture aside.
2. Heat 1 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat. Add onion, zucchini, bell pepper and bean sprouts. Cook, stirring constantly, until vegetables are crisp-tender, for about 3 minutes. Add chicken and cook for 1 minute more. Then transfer to a plate and keep warm.
3. Add remaining tablespoon vegetable oil and eggs to pan. Let eggs set for about 30 seconds, then scramble until they're firm, for 1 to 2 minutes. Stir reserved chicken broth mixture and pour it into pan with eggs. Stir until sauce thickens, for about 5 minutes. Add rice, chicken and vegetables to pan. Stir until blended thoroughly and heated through.
|
|