Ching Chow Chuck

Two of my very dear friends, Charles and Kathy, live in East Tennessee. Everytime I get back home – I make it a point to spend some time with them. On two occassions Charles "his nickname is Chuck" has made this Asian inspired dish for me and it is very delicious. It is one of those dishes that you have to make yourself stop eating…Addictive! I hope you enjoy as much as I do.

Ching Chow Chuck

3 – Boneless Chicken Breasts (diced)
2 Cups – Minute Rice (prepare per directions)
Small Bunch – Scallions (diced)
2 – Medium Carrots (grated)
2 Tbsp – Vegetable or Canola Oil
1 to 2 Tbsp – Soy Sauce
5 – Eggs (you could lower if you have a preference)

Add oil and soy to pan over medium heat – Add and coat the chicken and cook until chicken is browned. Once it is brown – add onions and carrots on top of the chicken, cover and lower the heat.

Scramble the eggs.

Stir chicken, onions and carrots and then add to the rice. Once these are combined – fold in the eggs.

Boom – Done!

He serves with Pork & Shrimp Egg Rolls (from Asian Sensatons)

He also uses French's Horseradish Mustard for a dipping sauce.

And of course more Soy Sauce for the table.

**Thanks Chuck for letting me share your wonderful recipe with the rest of the world**