Chicken Fried Rice

• 3 tablespoons vegetable oil, divided
• 4 large eggs, lightly beaten
• 3/4 cup diced onion
• 3/4 cup diced red bell pepper
• 1 pound haricots verts (tiny green beans), trimmed and cut into 1 1/2-inch pieces (about 2 cups)
• 2 cups chopped cooked chicken
• 4 cups cooked basmati rice
• 1/3 cup soy sauce
• 2 to 3 tsp. Asian chili-garlic sauce
• Toppings: sliced green onions, chopped toasted almonds

1. Heat 1 Tbsp. oil in a large skillet over medium-high heat 1 minute; add eggs, and cook, gently stirring, 1 to 2 minutes or until softly scrambled. Remove eggs from skillet; chop.
2. Heat remaining 2 Tbsp. oil in skillet; add onion, bell pepper, and green beans, and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Add chicken, and stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with desired toppings.

vegetable oil, eggs, onion, red bell pepper, verts, chicken, basmati rice, soy sauce, asian chiligarlic sauce, green onions

Taken from www.myrecipes.com/recipe/chicken-fried-rice (may not work)