Easy Chicken Fried Rice

1. 1

   Heat oil in large skillet or wok over medium-high heat. Meanwhile, squeeze sides of rice packages to separate rice. Pour into skillet; cook 7 minutes or until lightly browned, stirring occasionally to break up remaining rice.

2. 2

   Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.

3. 3

   Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.