probably one of the quickest meals that uses up those frozen vegetables rarely used
2 Cups Cooked Rice (day old is best)
1/2 Cup Frozen or Fresh Carrot Chunks
1/2 Cup Frozen or Canned Peas
1 1/2 Cup Chopped Mushrooms
2 Green Onions Sliced (diagonally looks beautiful)
8-10 Chicken Tenders Cooked and Cut into Chunks
3 TBSP Soy Sauce
1 TBSP Garlic Powder
1 Package of Baby or Regular Bok Choi
Pepper to taste
Salt to taste
Extra Virgin Olive Oil
Sesame Seeds (Optional)
add a good pour of olive oil to a pan and set heat to medium high. Once hot add mushrooms and sauté until they start releasing water. Add in Carrots, Peas and the white part of the Green Onion and sauté until they start to slightly char. Add in rice and stir until well combined.
Create a hole in the middle and add some more oil. Scramble the eggs in that hole. Once the eggs are cooked Stir to combine all together. Add in the cooked Chicken chunks, Garlic Powder and Soy Sauce and turn off the heat. Set aside.
In another pan add some more Olive Oil and set to medium. Add in Bok Choi and salt and pepper. Cook until leaves start to wilt and the thick stems start to soften. Should only take 5-10 minutes to cook once hot.
Serve with the green part of the Green Onion on top.