Chicken Helper Chicken Fried Rice

For food safety and quality, follow the cooking directions. Refrigerate leftovers. You Will Need: 1 lb boneless skinless chicken breasts (Cut in 1/2-inch cubes); 2 Tbsp vegetable oil; 2-1/4 Cups hot water; 2 Eggs. 1) Cook: Heat 1 Tbsp oil in 10-inch skillet over medium-high heat. Add chicken cook 6 to 7 minutes, stirring often. Drain if necessary; return cooked meat to skillet. 2) Stir: Stir in hot water, Seasoning Mix and Rice. Heat to boiling. 3) Simmer: Reduce heat. Cover; simmer about 20 minutes, stirring once, until liquid is absorbed. If necessary, uncover and cook, stirring, an additional 1 to 3 minutes, until liquid is absorbed. 4) Scramble: Increase heat to medium. Push rice to side of skillet. Heat 1 Tbsp oil in other side. Scramble eggs in oil until cooked. Stir eggs into rice. You Will Need: 8 to 12 Cooked frozen medium-size shrimp (Thawed and drained); 2-1/4 Cups hot water; 1 Tbsp Vegetable oil; 2 Eggs. 1) Heat: Add hot water, seasoning mix, and rice to 10-inch skillet; stir well. Heat to boiling. 2 Simmer: Reduce heat. Cover; simmer about 18 minutes stirring once, until liquid is mostly absorbed. 3) Add: Add thawed shrimp. Continue to cook, while stirring 2 to 5 minutes, until liquid is absorbed. 4) Scramble: Increase heat to medium. Push rice to side of skillet. Heat 1 tbsp oil in other side. Scramble eggs in oil until cooked. Stir eggs into rice. Add your own twist! Add some pizzazz! Just before serving, add cooked mixed vegetables and diced green chile peppers. Serve with hot sauce.