12oz Shredded Chicken Breast
1 Cup Jasmine Rice
1 Package of Frozen Stir Fry Vegetables
2 Tbsp Stir Fry Flavoring Packet
1 Tbsp Braggs Liquid Aminos
2 1/2 Cups of Water
In a medium pot, add 2 cups of water to 1 cup of rice. Bring to a boil uncovered. Then, cover and place on low for 15 minutes. Set aside.
Mix the stir fry flavoring, liquid aminos, and 1/2 cup of water in a bowl until well combined. Set aside.
In a pan, fry chicken and vegetables together until softened. Add in the flavoring mixture and fold to combine.
In a bowl place rice on bottom with hot chicken and vegetables on top. Form a well in the middle and crack an egg. Scramble and combine the egg with the hot ingredients, the temperature will cook the egg as it is mixed.
Nutrition Information: (Makes 5 Servings) 379 Calories, 6g Fat, 40g Carb, 26g Protein