Heat pan or wok and add the canola oil.
Add lightly beaten eggs and cook until they form an omelette, then break it up into chunks.
Place cooked egg into a bowl and set aside.
Add the garlic, mushrooms and chicken and cook for 3 minutes.
Add the zucchini and carrot and cook for a further 5 minutes or until the vegetables are soft.
Add the peas and rice, continually stirring all ingredients from the bottom of the pan or wok until the peas are heated through.
Add the cooked egg and fold through.
Finish with sliced shallots and soy sauce.
Serving Size 220g
Servings 20
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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