Easy Chicken Fried Rice Name: Sheila Paxton Base: Eglin Recipe: 4 chicken leg quarters 3 cups cooked white rice 16 oz frozen peas and carrots 6 Tbsp lite soy sauce 1 Tbsp oil LaChoy's sweet-n-sour sauce Boil and debone leg quarters. Heat oil in a large pot and add shreddeed chicken and frozen peas and carrots. Over medium heat, cook and stir until vegetables are crisp tender. Add rice; stir and heat through. Add soy sauce and mix well. Tastes great with a little LaChoy's sweet-n-sour sauce drizzled over the top.