Easy Chicken Fried Rice

• 2 tablespoons Pure Wesson(R) Canola Oil
• 2 pkgs (8.8 oz each) Uncle Ben's(R) Ready Rice(R) Original Long Grain
• 1 can (8 oz each) La Choy(R) Sliced Water Chestnuts, drained, chopped
• 1 cup chopped cooked chicken
• 3/4 cup frozen peas and carrots
• 3 tablespoons La Choy(R) Soy Sauce
• 1/2 teaspoon garlic powder
• 1/2 cup Egg Beaters(R) Original

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. 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. 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.

wessonuae, pkgs, water chestnuts, chicken, carrots, soy sauce, garlic, egg beaters

Taken from www.epicurious.com/recipes/food/views/easy-chicken-fried-rice-51264280 (may not work)