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Chicken Fried Rice

Global.Potpourri's picture
Ingredients
  Diced cooked chicken 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Eggs 2 , slightly beaten
  Vegetable oil 2 Tablespoon
  Canned water chestnuts 8 Ounce, drained and sliced (1 Can)
  Sliced mushrooms 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cooked rice 3 Cup (48 tbs)
  Soy sauce 1 Tablespoon
  Chopped green onion with tops 1 Tablespoon
  White pepper 1 Dash
Directions

Mix chicken, cornstarch and 1/4 teaspoon salt.
Heat wok until hot.
Add 1 tablespoon oil; rotate wok to coat side.
Add eggs; cook and stir until eggs are thickened throughout but still moist.
Remove eggs from wok.
Add 2 tablespoons oil; rotate wok to coat side.
Add chicken, water chestnuts, mushrooms and 1/2 teaspoon salt; stir-fry for 1 minute.
Remove from wok.
Add 2 tablespoons oil; rotate wok to coat side.
Add rice; stir-fry for 1 minute.
Stir in soy sauce.
Add chicken mixture, eggs, green onion and white pepper; stir-fry for 30 seconds.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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