Chicken Fried Rice and Asian Coleslaw

Chicken Fried Rice

4 C. cooked rice
1 cup diced green onions
1 package frozen stir fry vegetables
1 C. leftover chicken, cooked

2 whole eggs
pinch of salt and black pepper
2 Tbsp soy sauce

Heat wok or large skillet, add 3 Tbsp vegetable oil, add eggs and scramble in wok.  Add green onions, stir fry one minute.  Add rice and frozen vegetables, fry until rice is hot, then add chicken. Stir. Add soy sauce, salt and pepper  Mix thoroughly.

 

Asian Coleslaw

1 package (16 ounces) shredded coleslaw mix
2 packages (3 ounces each) chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 can mandarin oranges, drained
1 cup toasted sunflower seeds
1 bunch green onions, chopped

For the dressing:

1/2 cup sugar
3/4 cup oil
1/3 cup vinegar
2 seasoning packets from the ramen noodles

Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss.