Easy Chicken Fried Rice

Makes 4 Servings


1 bowl Minute® Ready to Serve Family Size - Whole Grain Brown Rice
1 Tbsp vegetable oil, divided
2 each eggs, lightly beaten
8 oz cooked shredded chicken
1/2 cup frozen edamame, thawed
2 cups frozen Asian-style mixed vegetables, thawed
2 Tbsps soy sauce


Heat rice according to package directions.  In a large wok or skillet heat 1 teaspoon oil over medium heat.  Add eggs and quickly scramble until egg is soft cooked, about 30 seconds.  Remove from wok and set aside.  Heat remaining oil in wok over medium-high heat.  Add chicken, edamame, Asian vegetables, soy sauce, reserved egg and rice.  Stir fry 2 minutes.