Cooking Time20 Minutes
2 cups Reveille Rice (white or brown), cooked
1 Tablespoon cooking oil
2 large eggs
2 Tablespoons soy sauce, reduced sodium
1/4 cup chicken broth, low sodium
1 cup onion, chopped
1 1/2 cup carrot, chopped
2 cloves garlic, minced
1 1/2 cups lechon asado (or substitute rotisserie chicken for a healthier choice), diced
1 cup frozen peas
1/2 cup green onions, chopped
Cook rice according to package directions.
In a small bowl whisk eggs together with 1/2 Tablespoon of the soy sauce and 1 Tablespoon of the chicken broth.
Add 1 Teaspoon of the oil to a large skillet over medium heat. Add egg mixture and let cook 2-3 minutes. Turn and cook about 1 minute more until egg is cooked through. Transfer to a plate, cut into thin strips, and set aside.
Return pan to medium heat, add remaining oil and sauté onions and carrot until mostly soft, about 4 minutes. Stir in garlic and cook 2 minutes more.
Add precooked rice and remaining soy sauce to the pan with vegetables. Stir well and slowly pour in the remaining chicken broth a little at a time, allowing the rice to absorb the liquid.
Add cooked egg slices, diced lechon asado, and green peas, stirring to combine. Cook a few minutes more until ham and peas are heated through.
Remove from heat, top with green onions and serve.