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20 minute Chicken Fried Rice

This post is an ode to my baby brother on how to make good food fast with some handy shortcuts.

The longest part of this recipe is cooking the rice. If you make the rice ahead, this becomes a 10 minute recipe.

Here's what you'll need:
- 3/4 c white rice, uncooked
- 1 1/2 c water
- 1 t salt
- 1 c frozen veggies (I used the Great Values (Wal-Mart) brand of a snap peas stir fry mix)
- 1 chicken breast, uncooked
- 1 T canola oil
- 1 spring onion, chopped
- 1 egg
- 2 T teriyaki sauce
- 1 T low-sodium soy sauce
- 1/2 t ground ginger
- 1/2 t fresh minced garlic

I use a rice cooker, but you can also use the stovetop to prepare the rice per package instructions using the rice, water, and salt (first three ingredients). Make the rest of the meal while the rice cooks.
Over med-high heat, cook chicken breast for 4-5 minutes on each side until cooked through. Dice up into bite size pieces. I like the dice the chicken after cooking to keep it from drying out. Once the chicken is diced, drizzle with a little of the soy sauce (1/4 T) and reserve the rest for the stirfry. Remove from the pan and set aside.

Return the pan from above to med-high heat, add 1 T canola oil, and add frozen vegetables to saute, stirring frequently for about 3-4 minutes until thawed. Add garlic, ginger powder, spring onion, teriyaki sauce, and soy sauce and stir well. Reduce to low heat.

In another pan, scramble one egg until cooked through (chop up well with your spatula). Add to stir fry mixture. Add chicken to stirfry mixture and mix well. Add rice for a final toss to coat everything with the sauce.

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