Confetti Fried Rice

Name: Confetti Fried Rice
Ingredients: 1 cup chicken broth; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 1 zucchini, finely diced; 1 red bell pepper, trimmed, seeded and finely diced; 1 cup mung bean sprouts; 1 cup bite-size pieces roasted or barbecued chicken; 6 large eggs, beaten; 3 cups hot, cooked white rice

12 ingredients

3 steps

Ingredients

1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 zucchini, finely diced
1 red bell pepper, trimmed, seeded and finely diced
1 cup mung bean sprouts
1 cup bite-size pieces roasted or barbecued chicken
6 large eggs, beaten
3 cups hot, cooked white rice

Directions

1

Stir together chicken broth, soy sauce, oyster sauce and cornstarch in a large cup. Set mixture aside.
2

Heat 1 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat. Add onion, zucchini, bell pepper and bean sprouts. Cook, stirring constantly, until vegetables are crisp-tender, for about 3 minutes. Add chicken and cook for 1 minute more. Then transfer to a plate and keep warm.
3

Add remaining tablespoon vegetable oil and eggs to pan. Let eggs set for about 30 seconds, then scramble until they're firm, for 1 to 2 minutes. Stir reserved chicken broth mixture and pour it into pan with eggs. Stir until sauce thickens, for about 5 minutes. Add rice, chicken and vegetables to pan. Stir until blended thoroughly and heated through.