MELISSA’S EMPTY NEST CHICKEN FRIED RICE1 egg 1 tablespoon water 1 tablespoon butter 1 tablespoon olive oil 2 cups cooked white rice, cold 1 tablespoons soy sauce1 cup cooked, chopped chicken meat* 1/4 cup peas (or any other leftover vegetables) 2 tablespoons Parmesan cheese Pepper to taste In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes until set and lightly browned around edges. Remove, slice into fine shreds and set aside. Heat oil in same skillet until quite hot, and then add rice, soy sauce, and chicken. Stir fry together for about 5 minutes. Stir in peas or other vegetables. Add egg, mixing well to distribute evenly, remove from heat and stir in Parmesan. Taste it and see if it needs some pepper, than serve it hot. *You can also make this with fresh chicken by just stir frying it first and then adding the rice, vegetables and seasonings listed above.
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