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Chicken Fried Rice

2 Cups Cooked Chicken, Cubed [Or Shredded]
4 Cups White Rice, Cooked
4 Large Eggs, Beaten
2 Large Onions, Chopped
2 Tablespoons Olive Oil
1 Tablespoon freshly Ground Black Pepper
2 Tablespoons Soy Sauce
2 Tablespoons Teriyaki Sauce
1 Tablespoon Hot Sesame Oil
1 1/4 Cup Of Fresh Bean Sprouts
1 Cup Fresh Sliced Mushrooms
1/4 Tablespoon Onion Powder
1 Sliced Hot Red Pepper, Deseeded

Serving Size 8
315 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
First is to start the rice, use cooking directions on the back of your rice bag. Usually 1/1. Add the olive oil and hot sesame oil to a wok or large skillet on medium high heat. When the oil is hot enough add the vegetables, cook for a few minutes. While cooking Vegetables add the red pepper at the end to not burn the pepper. When the vegetables are crisp and golden, add in the rest of the ingredients. Heat everything thru on medium heat, flip with wok to heat everything equally. Serve hot.
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