Chicken Fried Rice

on Sep 23 in chicken, Main dish, Side dish by

I like to serve this with a big bowl of hot and sour soup. Great use of left over veggies that you may have in your fridge, and you can use pork, shrimp, tofu, etc… instead of the chicken.

Serves 7

1/2 tablespoon sesame oil
1 onion; chopped
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
4 cups cooked white rice; that’s been chilled at least 8 hours
3 eggs; scrambled
1/3 cup soy sauce
1 teaspoon freshly grated ginger

Heat oil in a large skillet over medium heat
Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce, and ginger and stir-fry for 5 to 6 minutes
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly
Finally, stir in scrambled eggs and 1/3 cup soy sauce
Heat through and serve hot

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