 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A friend gave this to me a while back. It's sooo yummy. So much better than the take out stuff with all the preservatives. Ingredients:
3 tablespoons vegetable oil, divided |
3 eggs, beaten |
3 cups cold cooked white rice |
2 cups chopped cooked chicken |
1/2 cup sliced celery |
1/2 cup shredded carrot |
1 cup frozen green pea, thawed |
2 green onions, sliced |
1 -3 tablespoon soy sauce |
Directions:
1. To cook chicken-wrap tightly in foil (making sure to seal the ends - you want it completely wrapped) and bake on a baking sheet 350 for 35-40 min or until no longer pink. No seasonings needed. The foil keeps the juices in with the meat resulting in a VERY moist piece of chicken.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
3. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
4. Put remaining 2 tablespoons of oil in the wok and turn heat up to high.
5. Stir in rice until each grain is coated with oil.
6. Stir in chicken, celery, carrot, peas and green onions.
7. Reduce heat to medium, cover and allow to steam for 5 minutes.
8. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
9. **NOTE: The rice used in this HAS to be cold. I fix mine in the morning and then leave it in the fridge until dinner time.
|
|