Katie's Chicken Fried Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I started tossing this and that into the pan. and we really really liked the results. Ingredients:
2 cups chicken, cooked and shredded (leftover grilled breasts worked great!) |
2 tablespoons peanut oil |
1/2 cup water chestnut, sliced in strips |
1 cup snow peas, sliced in strips |
1/2 lb mushroom, sliced |
1 cup green onion, sliced using both white and green parts |
1 cup bean sprouts |
1/2 cup tamari soy sauce (more to taste) |
1 tablespoon grated fresh ginger |
1 tablespoon grated fresh garlic |
2 eggs, beaten |
1 tablespoon red chili pepper flakes (optional but we love them!) (optional) |
4 cups cooked rice, chilled (leftovers again) |
Directions:
1. Heat wok (or large frying pan).
2. Add 2 tbls peanut oil.
3. Quickly add all fresh veggies, garlic and ginger.
4. Stir for approx 1 minute then add beaten egg.
5. Before egg is completely set up (45 seconds or so) add chicken.
6. Add rice and Tamari soy sauce I just guessed at the amount of soy sauce I add until rice is the brownish color we like.
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