Chicken Fried Rice

Name: Chicken Fried Rice
Ingredients: 3 tablespoons vegetable oil, divided; 3 eggs, beaten; 3 cups cold cooked white rice; 2 cups chopped cooked chicken; 1/2 cup sliced celery; 1/2 cup shredded carrot; 1 cup frozen green pea, thawed; 2 green onions, sliced; 1 -3 tablespoon soy sauce

9 ingredients

9 steps

Ingredients

3 tablespoons vegetable oil, divided
3 eggs, beaten
3 cups cold cooked white rice
2 cups chopped cooked chicken
1/2 cup sliced celery
1/2 cup shredded carrot
1 cup frozen green pea, thawed
2 green onions, sliced
1 -3 tablespoon soy sauce

Directions

1

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.
2

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
3

Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
4

Put remaining 2 tablespoons of oil in the wok and turn heat up to high.
5

Stir in rice until each grain is coated with oil.
6

Stir in chicken, celery, carrot, peas and green onions.
7

Reduce heat to medium, cover and allow to steam for 5 minutes.
8

Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
9

**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.