Korean Style Chicken Fried Rice

Ingredients:

Cooked Brown Rice (Brown Rice, Water), Cooked Boneless Skinless Chicken Breast with Rib Meat (Boneless Skinless Chicken Breast with Rib Meat, Lemon Juice, Sugar, Garlic, Black Pepper), Green Peas, Carrots, Scrambled Eggs (Whole Eggs, Skim Milk, Soybean Oil, Corn Starch, Salt, Xanthan Gum, Citric Acid), Napa Cabbage Kimchi (Salted Napa Cabbage {Napa Cabbage, Salt}, Rice Starch, Red Pepper Powder, Fermented Anchovy Sauce {Anchovy, Salt}, Scallion, Garlic, Leeks, Ginger, Sugar, Mushroom Extract, Shiitake Mushroom), Green Onions, Reduced Sodium Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol), Shiitake Mushroom Powder, Expeller Pressed Canola Oil, Onions, Expeller Pressed Sesame Oil, Gochujang (Rice, Corn Syrup, Water, Chili Powder, Sea Salt, Purified Salt, Alcohol, Garlic, Onion, Koji Seed), Garlic, Black Pepper.

Weight: 10 oz (283g)

 

Allergens:

Contains: Eggs, Fish (Anchovy), Milk, Sesame, Soy

Heating Instructions:

Keep frozen until ready to heat. Remove from outer packaging. Heat thoroughly to 165°F.

Microwave Oven: Puncture the plastic seal covering the tray several times with a fork. Place tray in microwave oven and heat on high for approximately 3.5-4 minutes. Let stand for 2 minutes; stir well before serving. (Variations do occur in microwave ovens, so consult your owner’s guide for exact settings and time.)

Conventional Oven: Preheat oven to 350°F. Puncture the plastic seal covering the tray several times with a fork. Place tray on baking sheet in center of oven. Heat for approximately 40-45 minutes or until hot. Let stand for 2 minutes; stir well before serving.