Chicken Fried Rice

Chicken Fried Rice

Serves: 4              Start to Finish: 35 minutes

Ingredients:

2 eggs, beaten (or use Egg Beaters)

1 tsp soy sauce

1 tsp sesame oil or vegetable oil

1 clove garlic, minced

1 tbsp cooking oil

½ cup thinly sliced celery (1 stalk)

1 cup sliced fresh mushrooms

1 8.8 oz (2 cups) pouch cooked white rice

1 medium carrot, shredded

½ cup frozen peas, thawed

2 tbsp soy sauce

¼ cup sliced green onion (2)

12 oz boneless, skinless chicken breast halves (or pre-cooked, diced, frozen chicken)

Directions:

1.       Finely chop the chicken, set aside. In a small bowl, combine eggs and the 1 tsp soy sauce, and set aside.

2.       Pour the sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from wok and cut up any large pieces. Remove wok from heat.

3.       Pour the cooking oil into the wok or skillet (add more if necessary during cooking). Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir fry for 1 to 2 minutes more or until vegetables are crisp-tender.

4.       Add cooked rice, carrot, and peas. Sprinkle with the 2 tbsp soy sauce. Cook and stir for 4-6 minutes or until heated through.

5.       Remove vegetables from wok or skillet; add the chicken to the wok. Stir-fry for 2-3 minutes or until no pink remains.

6.       Add cooked egg mixture and green onion to the wok; cook and stir for about 1 minute more or until heated through.