In a large nonstick skillet, heat oil over medium-high heat. When the oil is lightly smoking, add the onions, ginger, and garlic and cook for 30-45 sec. Add the zucchini, carrots, broccoli, and mushrooms and cook 4-5 min using a spatula to stir the veggies throughout.
Add the chicken and continue cooking for 3 min, until pieces are no longer pink.
Stir in the rice and soy sauce and cook for another 5 min. (turning it on high heat the last min and not stirring to allow the rice to get crispy on the bottom). Create an empty space in the middle of the pan and add the eggs. Use the spoon or spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients.
Originally Submitted
2/7/2011
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