1 (12 oz) long-grain white rice, 2 tablespoons Oriental sesame oil, 1 lb chicken breasts cooked and cut into 1/2 inch pieces, 1 1/2 cups finely chopped onion, 2 teaspoons pared and minced fresh ginger, 3 cloves garlic, 1/8 teaspoon crushed red pepper flakes, 1 medium zucchini, 1 cup coarsely chopped red bell pepper, 1 cup snow peas, 9 spears of asparagus, 2 eggs, 5 tablespoons soy sauce.
Advanced Prep: Cook chicken in large pot of water the night before. Cut cooked chicken into 1/2 inch pieces. Cook rice the night before. Store chicken and rice in separate containers in the refrigerator until ready to prepare. Chop onions and red bell pepper. Mince ginger root and garlic. Slice zucchini into 1/2 inch pieces. Remove strings from snow peas and cut into 1 inch pieces. Cut asparagus spears into 1/2 inch pieces.
Preparation: Cook onions, ginger, garlic and pepper flakes in 1 1/2 tablespoons sesame oil. Cook over medium high heat for two minutes. Add zucchini, bell pepper, snow peas and asparagus. Cook, stirring frequently 3 to 4 minutes or until vegetables are just softened. In separate pan, scramble eggs. Stir eggs, chicken, and vegetable mixture into rice. Stir in soy sauce. Put into labeled freezer bag, seal, and freeze.
To serve: Thaw. Heat in medium-hot skillet with 2 teaspoons oil. Cook stirring constantly for 5 minutes or until heated through. Serves 6.