Big Batch Veggie and Chickhen Stir Fry

6 cups coarsely chopped veggies of your choice(I used different colored bell peppers, sugar snap peas, white and red sweet onion, black olives, celery, and carrot strips)
6 cups of already prepared brown rice(I used medium grain, but long grain is good too)
2 eggs scrambled
9 ozs Grilled Chickhen Strips(Frozen)
3 tbls olive or peanut oil
3 tbls soy sauce or to taste
1 clove garlic
1 tsp powdered ginger

Prepare rice, 6 cups of water, 3 cups rice bring to boil and set on simmer for about 30 mins or until done and fluffy, set aside to cool.
Coarsely chop all veggies about 1/2 inch, put 1 tbls oil in hot pan with ginger, and chopped garlic, add eggs. stir till eggs are done
Remove eggs from pan and add to cooled rice.
Place all (except carrots add them the last min or two of frying) 6 cups veggies to fry pan and stir till crispy done.
Add carrots, stir 1 or 2 more mins.
Add all veggies to rice mixture
Add more oil to fry pan, add 9 ozs chickhen, stir and break into 1/2 in pieces, add soy sauce and at the end add a little water tget the flavorings out of pan and pour all into rice mixture and stir.
This should make 12 cups of stir fry. Can be stored or frozen and packed for lunches or dinners for work.

Number of Servings: 6

Recipe submitted by SparkPeople user PLYRDOJO.