Cooking Instructions
- 1
Wash and cook 2 cups of rice.
- 2
Pour 1 tablespoon of oil in wok and season chicken with lemon pepper, garlic powder, salt and pepper. Cook until chicken is done. Put on a separate plate and set aside
- 3
I usually cook it on a large wok. But a big sauce pan will do.
- 4
On medium-high heat, add 1 tablespoon of oil. Pour half of the bag of the frozen peas and carrots and cook for about 3 minutes. Add onion and cook for an additional 5 minutes. Add garlic cloves and cook for an additional 2 minutes.
- 5
Lower temperature to low- medium. Form a semi big circle in the middle of the pan. Take your whisked eggs and pour in the middle. Let it cook for about 2-3 minutes. Then mix it with the vegetables
- 6
Then take your cooked rice and add it to the big pan. Keep heat on. Add another 2 tablespoons of oil. Mix well. About 2 minutes
- 7
Add chicken and soy sauce. Mix very well. Another 2 minutes on heat.
- 8
Cover the top with green onions and squeeze lime juice and serve. Enjoy!
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