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Chicken Fried Rice
Serves 4
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Ingredients:
| 2 boneless skinless chicken breasts, large diced; tossed with 1 tablespoon stir-fry sauce |
| 4 cups white rice |
| 2 large eggs |
| 2 cloves garlic, minced |
| 1 cup frozen peas and carrots |
| 2 ribs celery, finely diced |
| 1 cup bok choy or other cabbage, finely diced |
| 1 sweet yellow onion, finely diced |
| Fresh bean sprouts |
| 1/2 cup soy sauce, (or to your taste) |
| 2 tablespoons oyster sauce or stir-fry sauce |
| Sesame oil, (for stir frying) |
| Vegetable oil |
Directions:
- Preheat wok or large sauté pan over high heat.
- Fry chicken pieces in oil until fully cooked or golden brown. Remove to bowl and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside.
- Add 1 teaspoon of sesame oil and one teaspoon of vegetable oil to the wok. Stir fry diced onion, celery and garlic for 30 seconds, add bok choy, stir fry 1 minute and add peas and carrots and bean sprouts. Stir fry until vegetables are done to desired tenderness. Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying. Add the scrambled egg and cooked chicken pieces and mix well. Heat thoroughly; season to taste with salt and pepper and serve.
| Course: | Side |
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