With my work schedule, I haven’t been doing a lot of cooking lately. That’s why a lot of my recipes are made with dried spices rather than fresh. I just don’t use up fresh herbs and spices before they go bad. If you are fortunate enough to have the vibrant flavors of fresh, you might want to cut back on some of my measurements. My lack of cooking has also inspired me to take prepared foods to a new level. This recipe is a new take on frozen fried rice. I hope you like it as much as I do.
- 2 – tablespoons olive oil
- 6 – boneless skinless chicken thighs
- 1/4 – cup low sodium soy sauce
- 1 – tablespoon brown sugar
- 1 – tablespoon rice wine vinegar
- 2 – teaspoons ground ginger
- 1 – 8 ounce package sliced mushrooms
- 1 – 15.25 ounce can whole kernel corn, do not drain
- 1 – 15 ounce can black beans, do not drain
- 1 – 8 ounce package sugar snap peas or snow peas
- 1 – 22 ounce box frozen fried rice, vegetable or chicken
Cut the chicken into bite-size pieces. In a large skillet on medium high heat, brown the chicken in the olive oil. Salt and pepper to taste. Stir in the soy sauce, brown sugar, vinegar, and ginger and add the mushrooms. Reduce the heat to medium and pour the corn and beans on top. Do not stir, just let the chicken simmer and cook through – about 15-20 minutes depending on how big your chicken pieces are. Add the sugar snap peas and frozen rice. Cook and stir until the frozen rice is hot, about 10 minutes. Serve.
valdoty 