Tim's Chicken Stir-fry
Tim's Chicken Stir-fry Preparation
Prepare the Rice:
Heat the RICE and 2 cups WATER to boiling in a 1 quart saucepan, stiring once or twice; reduce heat. Cover and simmer for 14 minutes (do not lift cover or stir); remove from heat and set aside until needed. (This is from the Betty Crocker 40th Anniversary Edition Cook Book, page 267)
Note: If you have a rice cooker, just prepare the rice as you normally would.
Prepare the Eggs:
Fry the 2 eggs (broken yokes). After they are fried, cut them into small pieces and set aside.
Prepare the Chicken:
Cube the chicken into small pieces no larger than inch cubes. Basically bite size.
In a large skillet, heat the oil and add the chicken.
After the chicken is browned, stir in the Brown Sugar.
Add the FROZEN Mixed Vegetables. Cover for 5 to 8 minutes or until the vegetables are tender.
Stir in the cooked rice, Brown Gravy Sauce, Soy Sauce, and water. Stir contents until fully mixed. If it is to thick, add a little more water.
Place the Eggs on top and cover. Simmer another 5 to 8 minutes.
Serve with several slices of buttered bread, maybe with some honey or jelly on them.
OPTIONS: You can add a small chopped onion, or chopped mushrooms, or chopped green peppers, or all of them if you wish. Also, try it with 1 clove of garlic chopped.
Another alternative would be to add cup of honey to the chicken while it is browning instead of the brown sugar.
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