CHICKEN FRIED RICE

1 pound skinless boneless chicken thighs, cut into bite-size pieces, 3 tablespoons low-sodium soy sauce, 4 1/2 tablespoons sesame oil, 2 garlic cloves, minced, 2 tablespoons butter flavored shorting, melted, 2 teaspoons black pepper, 2 1/2 teaspoons salt, 3 eggs, beaten, 1cup fresh white mushrooms, chopped, 2 celery stalks, chopped, 1/2 cup green bell pepper, diced, 3/4 cup yellow onions, diced, 4 cups cold cooked long grain rice, 1 cup frozen mix vegetables, 4 green onions, sliced.

In a gallon storage bag, add the chicken, soy sauce, and sesame oil, close and marinate for at least 30 minutes.  Get out a heavy skillet, melt the shortening.  Remove the chicken pieces from the storage bag, add the chicken to the skillet cook until the chicken is no longer pink.  Remove the chicken from the skillet, set aside. Add the mushrooms and saute until they are limp, add the egg to the skillet stir until softly scrambled.  Add the chicken back into the skillet along with the celery, bell pepper, onions, garlic, salt, and pepper.  Taste.  Add more salt and pepper to taste.  Add the rice, mixed vegetables, green onions the soy sauce and sesame oil mixture, cook and stir for another 5 minutes or until warm.

What is your favorite two (2) things to eat?