|Serving Size 1/8 cup as pkgd.|
|Servings Per Container 6|
|Amount Per Serving|
|Calories 110||Calories from Fat|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 24g||8%|
|Dietary Fiber <1g||3%|
Enriched White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Hydrolyzed Soy Protein, Natural and Artificial Flavor, Peas*, Carrots*, Red Bell Peppers*, Monosodium Glutamate, Sugar, Color (Caramel Color, Yellows 5 & 6, Yellow Lakes 5 & 6), Salt, Sea Salt, Yeast Extract, Spice, Partially Hydrogenated Soybean Oil, Vegetable Extract Powder (Maltodextrin, Chinese Cabbage Extract, Salt), Monoglycerides, Silicon Dioxide (anticaking agent), Soy Lecithin, Nonfat Milk. *Dried.
You Will Need: 1 lb. uncooked boneless skinless chicken breasts, 3 tablespoons vegetable oil, 2-1/4 cups hot water, 2 eggs. 1. Cut chicken into 1/4- to 1/2-inch pieces. Heat 2 tablespoons oil in 10- or 12-inch skillet over medium-high heat. Carefully add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white. 2. Stir in hot water, Seasoning Mix and uncooked Rice. Heat to boiling, stirring occasionally. 3. Reduce heat. Cover; simmer about 20 minutes, stirring once after 5 minutes, until rice is tender and liquid is mostly absorbed. If not absorbed, increase heat to medium and cook uncovered 2 minutes longer until absorbed. 4. Increase heat to medium. Push rice and chicken to side of skillet. Heat 1 tablespoon oil in other side of skillet. Scramble eggs in oil until cooked; remove from heat. Stir eggs into rice and chicken. Refrigerate leftovers.