No time to shop? Open a carton of eggs and try one of these quick, tasty meals.

Recipe by MyRecipes April 2005

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Recipe Summary

prep:
5 mins
cook:
12 mins
total:
17 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together chicken broth, soy sauce, oyster sauce and cornstarch in a large cup. Set mixture aside.

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  • Heat 1 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat. Add onion, zucchini, bell pepper and bean sprouts. Cook, stirring constantly, until vegetables are crisp-tender, for about 3 minutes. Add chicken and cook for 1 minute more. Then transfer to a plate and keep warm.

  • Add remaining tablespoon vegetable oil and eggs to pan. Let eggs set for about 30 seconds, then scramble until they're firm, for 1 to 2 minutes. Stir reserved chicken broth mixture and pour it into pan with eggs. Stir until sauce thickens, for about 5 minutes. Add rice, chicken and vegetables to pan. Stir until blended thoroughly and heated through.

Nutrition Facts

417 calories; fat 17g; saturated fat 4g; protein 26g; carbohydrates 41g; fiber 2g; cholesterol 352mg; sodium 944mg.
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