Ingredients
- 6 tenders Incogmeato® Chik'n Tenders
- 1 tsp. Five spice powder
- 1 tsp. Cardamom powder
- 1 cup Rice
- 4 oz. Sesame oil
- ½ cup Red bell peppers, julienne
- ½ cup Yellow bell peppers, julienne
- 4 Tbs. Green onions, thinly sliced
- ½ cup Carrots, small dice
- ½ cup Peas, frozen
- 4 oz. Soy sauce
- 4 ea. Eggs, poached
Recipe Directions
1. Fry Incogmeato® Chik’n Tenders at 350º F for 4 minutes, or bake at 350º F for 16-18 minutes. Once cooked, slice 1/2” thick and season with the 5 spice and cardamom and hold warm.2. Cook the rice per package instructions and spread out on a sheet pan, then refrigerate until cool.
3. Cook carrots until tender in water. Drain and reserve.
4. Place a large skillet or wok over high heat. Once the pan is extremely hot, add oil, peppers, half of the green onion, carrots, peas, and rice, in that order. Continuously move the pan and stir to loosen ingredients, cooking until all ingredients are hot.
5. Add Incogmeato® Chik’n Tenders and add soy sauce, stir until all ingredients are coated then remove from heat. Place rice mixture in a bowl topped with an egg and green onions.
