Yakimeshi
Serving size: 5
Calories per serving: 502
3 chicken breasts
1 cup celery chopped
1 cup carrots chopped
1 cup broccoli chopped
1 cup peas
6 green onions
1 cup bean sprouts
8 tablespoons soy sauces to taste, maybe more
1 teaspoon black pepper
2 eggs
2 cups white rice
4 cups water
4 tablespoons vegetable oil
Directions:
Cut chicken into pieces.
Put 2 tablespoons of oil, 3 tablespoons of soy sauce, and chicken in wok and cook until chicken is done then set aside in a large bowl.
Cut up vegetables and fry in pan with oil and 2 T. soy sauce (bean sprouts last, they don't need to cook long at all) then add to chicken.
Set mixture aside in a separate dish.
Put rice and water in microwave for about 12-15 minutes until rice is tender.
Put oil and rice in wok and fry for 5 minutes with the rest o the soy sauce.
Beat eggs together and pour over the top cook for one minute and add chicken and vegetable mixture.
Stir in well and take off heat.
A delicious variation is to put the chicken in a crock pot all day with a bottle of teriyaki baste and glaze sauce.
Put 2 tablespoons of oil, 3 tablespoons of soy sauce, and chicken in wok and cook until chicken is done then set aside in a large bowl.
Cut up vegetables and fry in pan with oil and 2 T. soy sauce (bean sprouts last, they don't need to cook long at all) then add to chicken.
Set mixture aside in a separate dish.
Put rice and water in microwave for about 12-15 minutes until rice is tender.
Put oil and rice in wok and fry for 5 minutes with the rest o the soy sauce.
Beat eggs together and pour over the top cook for one minute and add chicken and vegetable mixture.
Stir in well and take off heat.
A delicious variation is to put the chicken in a crock pot all day with a bottle of teriyaki baste and glaze sauce.
Recipe formatted with the Cook'n
