Chicken fried rice
Served with an egg roll or as a side with another Asian entre, chicken fried rice has the aroma that will have you cooking it time and time again.
- 2 tablespoons oil
- 4 ounces chicken breast, diced small
- 1 egg, beaten
- 1/4 cup soy sauce (I used lite soy sauce)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 cup frozen peas
- 1/4 cup shredded carrot
- 3 cups white rice, cooked
In a wok or large skillet, add the oil over high heat until very hot, about 15 seconds. Add the chicken and cook, constantly stirring, until cooked through, about 1-2 minutes, depending on the size of the chicken. Add the peas and carrot and continue cooking and stirring for 2 minutes. Add the egg and break up while cooking until done; 30 seconds. Add soy sauce, pepper and sugar, stirring and cooking for 30 seconds. Add rice and cook an additional 2 minutes, stirring well to combine. Remove from heat and serve.
Makes about 3 servings.