Confetti Fried Rice

• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 zucchini, finely diced
• 1 red bell pepper, trimmed, seeded and finely diced
• 1 cup mung bean sprouts
• 1 cup bite-size pieces roasted or barbecued chicken
• 6 large eggs, beaten
• 3 cups hot, cooked white rice

1. Stir together chicken broth, soy sauce, oyster sauce and cornstarch in a large cup. Set mixture aside.
2. 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.
3. 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.

chicken broth, soy sauce, oyster sauce, cornstarch, vegetable oil, onion, zucchini, red bell pepper, bean sprouts, bitesize, eggs, rice

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