3 cups Minute rice (or your favorite instant rice)
6 chicken breasts
2 (16 oz. ea.) bags frozen stir-fry vegetables
2 eggs
2 (4 oz. ea.) cans sliced mushrooms, drained
1 pkg. Fried Rice Seasoning Mix (I use Sun Bird)

Prepare the rice according to package directions. Skin, bone, and cut chicken breasts into strips. Stir-fry quickly in 2 tablespoons oil, in large skillet or wok, until white and tender. Remove from skillet.

Stir-fry vegetables and mushrooms until tender-crisp and remove from skillet. Beat eggs and scramble in skillet stirring into little pieces and remove from skillet. Now put the rice in the skillet and add the seasoning mix, chicken pieces, vegetables and egg. Mix together well and heat. Season with salt to taste and serve with soy sauce.

Serves 4 to 6.

Note: Strips of beef, pork or seafood may be substituted or added with the chicken.