Fried Rice with Chicken Breast and Sugar Snap Peas
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
1 lb. boneless skinless chicken breast half
3/4 lb sugar snap peas
2 cups cooked and cooled white rice, preferably made a day ahead
2 garlic cloves, minced
1 small onion, minced
1 egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons peanut or vegetable oil
salt
freshly ground black pepper
2 tablespoons coarsely chopped cilantro leaves or italian parsley
Instructions
With a sharp knife, trim away any fat or connective tissue
from the chicken breast. Cut the meat into 1/2 inch cubes.
Rinse the sugar snap peas under cold running water. Pat
them thoroughly dry with a clean kitchen towel or paper
towels. With your fingertips, pinch off the stem end of each
pod and pull lengthwise along the seam to remove the
strings.
In a bowl, gently rub the cold rice between your fingers to
separate it into individual grains.
Within each reach close to the stove, arrange the chicken
breast cubes, sugar snap peas, rice, garlic onion, beaten
egg, and soy sauce.
Heat a nonstick wok or a large, heavy nonstick skillet over
medium- high heat. Add the oil. When it is so hot that it is
barely beginning to show slight wisps of smoke, add the
garlic, onion, and cubed chicken breast.
With a stir- fry spatula or a long- handled wooden spatula
or spoon, stir constantly until the chicken pieces begin to
color slightly 2 to 3 minutes. Add the sugar snap peas and
stir- fry just until their color brightens, about 30 seconds.
Then add the rice and stir- fry for 2 more minutes.
Drizzle the beaten eggs around the rim of the wok or skillet
so that it cooks before it touches the rice. Stir the egg into
the rice. Sprinkle in the soy sauce and stir well.
Season the fried rice to taste with salt and pepper. Transfer
the mixture to a heated serving dish or individual plates,
garnish with cilantro or parsley, and serve immediately.
Originally Submitted
1/23/2013
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