Here is how to make a simple and delicious Inviting Chicken Fried Rice. Once you have pre-prepared the chicken cubes and rice, all you have to do is saute some onion, green peppers, green peas, and carrots, scramble a couple of eggs, add a generous amount of soy sauce, and serve!

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Name: Chicken Fried Rice Recipe
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 0.25 cup vegetable oil (for cooking chicken?I used peanut oil.); meat tenderizer or salt; freshly ground black pepper; 1 cup Onions chopped; 1 cup fresh or frozen green peas; 1 large Green Pepper Chopped; 1 carrot chopped; 2 tablespoons vegetable oil (for saut?ing the vegetables?I used olive oil.); 2 Eggs; 1 tablespoon vegetable oil (for scrambling the eggs?I used olive oil.); 5 tablespoons Soy sauce

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INGREDIENTS

0.25 cup vegetable oil ; (for cooking chicken?I used peanut oil.)
meat tenderizer or salt
freshly ground black pepper
1 cup Onions ; chopped
1 cup fresh or frozen green peas
1 large Green Pepper ; Chopped
1 carrot ; chopped
2 tablespoons vegetable oil ; (for saut?ing the vegetables?I used olive oil.)
2 Eggs
1 tablespoon vegetable oil ; (for scrambling the eggs?I used olive oil.)
5 tablespoons Soy sauce

Servings

INSTRUCTIONS

Make the rice ahead of time, basically according to package directions. (You may make the rice the day before and refrigerate it.) Bring 4 cups water to a boil in a medium-sized pot and add 2 cups uncooked rice, 1 teaspoon salt, and 1 teaspoon oil. Bring it back to a boil, cover the pot with at lid that fits, and cook for 15 minutes. Remove from heat and let it sit. Now, pan-fry your chicken breasts. Trim any excess fat and gristle from the chicken, season it with meat tenderizer or salt and freshly ground pepper. Pound the chicken breasts with a meat mallet, if they are very thick. Place chicken breasts in a skillet that has ? cup heated peanut oil. Place in a single layer, and cook over medium heat. Turn them, when they get brown on the bottom, and then remove them to a plate covered with paper toweling when they are done all the way through and brown on both sides. When slightly cool, cut into small cubes, and reserve 1cup of cubed chicken for this recipe. While you are cooking the chicken, you can saute the vegetables. Place 2 tablespoons oil in a deep skillet or wok. Add 1 cup chopped onion, 1 chopped green pepper, 1 cup fresh or frozen peas, and 1 chopped carrot. Saute, until tender. Now scramble your eggs. Heat 1 tablespoon oil in a small skillet, and add 2 eggs. Scramble them until they are done all the way through, and then remove them from heat and break them into pieces with a spoon. Now, you are ready to assemble your Chicken Fried Rice. To the sauted vegetables in your deep skillet, add 1 cup cooked chicken cubes, 2 scrambled eggs (in pieces), and 5 tablespoons soy sauce. Return this mixture to the stove and heat, if any of the items have cooled off or have come straight from the refrigerator. When this mixture is hot, remove it from heat, and gently stir in 4 to 6 cups of cooked rice. (You may need to separate the rice, if it is in clumps.) Stir thoroughly to blend all flavors. When all ingredients are well blended, your Inviting Chicken Fried Rice is ready to serve! Serve as a main course with a hot cup of tea! Luscious!!! Be sure to pass the soy sauce for additional flavor! This recipe makes a large amount of fried rice and provides a very inexpensive way to feed a lot of hungry people!

NOTES

I used 3 chicken breasts, because I happened to have that many left in a large bag, and we can always use leftover chicken! If you already have leftover cooked chicken, that will be fine! Also, you can substitute shrimp, beef, or pork, if you prefer.)

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Chicken Fried Rice Recipe

0.25  cup vegetable oil (for cooking chicken?I used peanut oil.)
  meat tenderizer or salt 
  freshly ground black pepper 
 1  cup Onions chopped
 1  cup fresh or frozen green peas  
 1  large Green Pepper Chopped
 1   carrot  chopped
 2  tablespoons vegetable oil (for saut?ing the vegetables?I used olive oil.)
 2   Eggs 
 1  tablespoon vegetable oil (for scrambling the eggs?I used olive oil.)
 5  tablespoons Soy sauce

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excellent! CCheryl
CCheryl

for a dramatic look serve it on a fried piece of seeweed, topped with alfalfa sprouts
CCheryl

bigoven

Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 12

Calories: 181
Calories from Fat: 114 (63%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.1g
Cholesterol 356.9mg		110 %
Sodium 837.6mg		29 %
Potassium 197mg		5 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3.4g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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