Ingredients
2 large eggs, beaten1/4 teaspoon salt3 tablespoons canola oil, divided4 cups cooked rice1-1/2 cups frozen stir-fry vegetable blend1/2 cup sliced green onions1 garlic clove, minced1 cup diced cooked chicken3 tablespoons soy sauce1 tablespoon chicken broth1/2 teaspoon pepper1/4 teaspoon ground ginger4 bacon strips, cooked and crumbled
Preparation
Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking eggs into small pieces. Remove from skillet and set aside.
Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
