Chicken Fried Rice

"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."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
25mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • 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.
  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
  • Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
  • Put remaining 2 tablespoons of oil in the wok and turn heat up to high.
  • Stir in rice until each grain is coated with oil.
  • Stir in chicken, celery, carrot, peas and green onions.
  • Reduce heat to medium, cover and allow to steam for 5 minutes.
  • Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
  • **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.

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Reviews

  1. Easy and very tasty. yes, cold rice is a must! I usually cook twice as much rice as I need, in order to have extra for fried rice! Lovely recipe, Kay, thank you :D
     
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RECIPE SUBMITTED BY

I am a 26 year old sahm and wife. I have only been cooking for about 3 years now. I love to cook and bake. I taught myself all I know and am now passing on my skills to my daughter. I have fibromyalgia and bipolar disorder. I work from home managing websites for people who don't have time to do it themselves.
 
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