I am going to get right to the point because I am typing this directly after making this recipe and I am hungry.
Who among us doesn’t enjoy Fried Rice? Be it pork, chicken, shrimp or vegetarian fried rice, I have enjoyed it as a meal at lunchtime all by itself. In order to alleviate the saltiness just a tad, I used “lite” soy sauce here. You can still taste the soy but the saltiness is diminished. Use regular soy if preferred. I added no frills or a lengthy ingredient list, but I think it is a good base for other vegetables if you so desire.
Chicken Fried Rice
Either served with an egg roll or even as a side with another Asian entrée, Chicken Fried Rice has the aroma that will have you cooking it time and time again.
2 tablespoons oil
4 ounces chicken breast, diced small
1 egg, beaten
1/4 cup soy sauce(I used lite soy sauce)
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/2 cup frozen peas
1/4 cup shredded carrot
3 cups white rice, cooked
In a wok or large skillet, Add the oil over high heat until very hot, about 15 seconds. Add the chicken and cook, constantly stirring, until cooked through, about 1-2 minutes, depending on the size of the chicken. Add the peas and carrot, continue cooking and stirring for 2 minutes. Add the egg and break up while cooking until done, 30 seconds. Add soy sauce, pepper and sugar, stirring and cooking for 30 seconds. Add rice and cook an additional 2 minutes, stirring well to combine. Remove from heat and serve.
Makes about 3 servings.