Recipe: Chicken Fried Rice

CHICKEN FRIED RICE

1 egg
2 tbsp. vegetable oil, divided use
1/2 lb. chicken breast tenders (cut into bite-size pieces)
1/4 tsp. salt
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup frozen peas
1/4 cup chopped carrots
4 cups cooked long-grain rice
1/4 cup soy sauce

In a mixing bowl, beat the egg. Heat 1 tablespoon of the oil in a large skillet and quickly scramble the egg, then remove and set it aside.

Return the skillet to the heat and add in the second tablespoon of oil. Toss the chicken with the salt and stir-fry the chicken tenders until they are no longer pink.

Add the onion, garlic, peas and carrots to the skillet and continue to stir-fry for 2 to 3 minutes.

Add in the rice, soy sauce and cooked egg and continue to fry another couple of minutes or until heated through. Serve immediately.

Makes 6 servings
Source: Tracey Koch, Baton Rouge Advocate, January 24, 2008