2-3 boneless, skinless chicken breasts, cut into small bite size pieces
4 cups cold, cooked rice (best if 2-3 days refrigerated)
1 cup fresh broccoli florets
1/2 cup frozen peas
1/2 cup small julienned or chopped carrot pieces
4 tablespoons soy sauce
Instructions
Beat eggs with salt and pepper to taste. Heat very
little oil in a frying pan and scramble the eggs.
Turn on to a plate to cool and cut into smaller
pieces. Set aside.
In a medium bowl, toss chicken strips with the
sesame oil and some salt and pepper to taste. Heat 3
tablespoons vegetable oil over high heat in large
frying pan or wok and stir-fry the chicken pieces
until lightly golden, about 2 to 3 minutes.
Add the onion and garlic and stir-fry for 1 to 2
minutes or until onion has softened (starting to
look clear).
Add the broccoli and carrot and stir-fry for 3-4
minutes until tender.
Add the frozen peas and fold through gently. Stir-
fry for 1-2 minutes until heated.
Add 2 tablespoons more vegetable oil and when hot,
stir in the cooked rice, tossing with soy sauce and
mix evenly. Keeping mixing until very hot.
Remove from heat and stir in cooked egg.
Originally Submitted
3/27/2012
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