Chicken Fried Rice 2 eggs, beaten 2 tablespoons vegetable oil, divided 1 cup fresh mushroom slices 1/4 cup green onion slices 1 garlic clove, minced 3 cups cooked rice, cooled 1 (5-ounce) can HORMEL® chunk breast of chicken, undrained, flaked 2 tablespoons soy sauce 1/4 teaspoon ground white pepper Heat 1 tablespoon oil in large skillet over medium heat; pour in eggs. Cook eggs without stirring until surface is set. Remove egg from skillet; cut into strips. Add remaining oil to skillet. Cook mushroom, green onion, and garlic in oil until tender, about 3 to 4 minutes. Add egg and remaining ingredients to skillet; mix well. Heat, stirring frequently, until rice is thoroughly heated. Serve with additional soy sauce, if desired. Makes 4 servings Nutritional Information per Serving: Calories: 351, Fat: 12 g, Protein: 16 g, Cholesterol: 128 mg, Carbohydrates: 46 g, Sodium: 676 mg ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Hormel Foods.