Ingredients

• 4  chicken drumsticks
• 1  1-inch piece fresh ginger, peeled and finely chopped (2 Tbsp.)
• 2  Tbsp. soy sauce
• 2  large carrots, chopped or sliced
• 1  14.8-oz. pkg. cooked long grain rice
• 8  oz. sugar snap peas
• 1/2  cup chopped red sweet pepper (optional)
• 4  eggs, beaten
•   Sliced Green Onion (optional)
•   Soy sauce and/or toasted sesame oil (optional)

Directions

In large nonstick skillet heat 1 tablespoon cooking oil over medium-high. Add chicken, half the ginger, and soy sauce. Brown chicken on all sides. Add 1/2 cup water. Cook, covered, 15 minutes or until no pink remains in chicken.

In covered microwave-safe dish place carrots, remaining ginger, and 2 tablespoons water. Cook on HIGH 4 minutes. Add rice, peas, pepper. Cook, covered, 5 minutes; stir twice.

Remove chicken and juices. Wipe skillet with paper towels; return to heat. add eggs, cook and stir 30 seconds to scramble. Stir in rice mixture; heat through. Serve chicken and juices with fried rice, onions, and soy sauce.