Preparation time: 1 hr.
Cooking time: 45 min.
Difficulty: Medium - experience needed
1 yellow squash
1 red bell pepper
1 small can of sliced water chesnuts, drained
1/2 bag of slivered carrots
1 small bag of frozen broccoli florets, or 1 small crown of fresh broccoli
2 Chicken breast, or you can use some steak..
1 small orange
Wash all veggies.. Julianne bell peppers, squash and zucchini. Slice white onion, about 1/4" wide.
Drain the water off the water chesnuts.
Cook ahead: 1 cup of white rice as directed on the pkg., place in refridgerator about 1 hour ahead, and let it get cold.
In a wok: Add about 2 Tbsp. of vegetable or safflower oil, and heat up. As soon as the oil is hot, place prepared veggies in the wok.
Salt and pepper to taste, and toss in hot oil to cover the veggies. Cook veggies so they will have a lil' crunch to them. Place cooked veggies to the side. Wipe out the wok, add about 3-4 eggs, and salt & pepper to taste, scramble them, but keep cooking them til they are in small pieces.
Add: Cold white rice, 3-4 Tbsp. butter, and a pinch of salt. Combine rice and egg til the rice gets a lil' brown on the edges. You know it is ready to serve now.
Place cooked rice/egg on your plate, cooked veggies and chicken.
Soy sauce optional and to taste on each individual dish.
In the meantime, I cooked the 2 boneless chicken breast, salt and pepper lightly, ahead of time in about 2 Tbsp. of olive oil. When done I set to the side, and drizzled some of the fresh orange juice over them, for just a pop of flavor. I only use about 1/4 of that orange and the rest of it, just place wedges on the side of your plate...Shred or slice up chicken breast to lay over top of your rice when you are finished.