Ingredients
-
2
-
1 1/2
-
1/2
-
1/2
-
1
-
2
-
4
-
3
-
3
-
3
-
-
-
-
-
Directions
Chicken Fried Rice, used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste., Exactly what I was looking for. Easy and Delicious! I was out of butter (who does that?) so I had to use olive oil but otherwise stuck to the recipe, Thanks for the keeper Sue Lau!, Cut this recipe in half to make for the 2 of us for lunch & that worked our just fine! Used some shredded chicken breast that I had frozen previously, & chopped it up even more before using! It all came together very quickly & was wonderful in the taste dept! Thanks for the great recipe, yet another one to add to my to-make-again file of chicken breast recipes! [Made & reviewed while in Asia with the ZWT6]
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Steps
|
1
Done
|
Heat 2 Tablespoons Butter and 2 Tablespoons Chinese Sesame Oil in a Skillet and Saute Carrots and Onions Until Tender. Set Aside. |
|
2
Done
|
Add 1 Tablespoons Chinese Sesame Oil to Pan and Add Eggs, Swirling Until They Set, Then Flipping Egg Over and Cooking Until Done. Set Aside and Chop. |
|
3
Done
|
Add 1 Tablespoons Butter to Pan, and Add Rice and the Chopped Chicken, Cooking Until It Sizzles and Seems About to Stick, Then Add Carrot/Onion Mixture Along With Peas, Cooked Egg, and Green Onion. (it's Possible You May Need a Little Extra Butter If Your Meat Is Really Lean). |
|
4
Done
|
Stir Until It Sizzles and Seems About to Stick Then Pour in the Soy Sauce, Stirring Until It Absorbs Into the Rice. |
|
5
Done
|
Serve Hot With More Soy Sauce If You Like. |
