Thursday, August 28, 2008

Chicken Fried Rice

Popular throughout Asia, fried ride dishes offer an unlimited number of uses for leftover rice. And best of all, these dishes don't taste like leftovers. This chicken fried rice recipe is another recipe from Wok Cuisine, Oriental to America recipe book. Enjoy this great tasting fried rice. I like eating this with dried fish, egg and coffee or chocolate drink for breakfast. MMMM...makes me drool!

4 medium boneless, skinless chicken breast halves (12 ounces total)
2 tbsp soy sauce
1/8 tsp pepper
1 tbsp cooking oil
3 beaten eggs

1 tbsp cooking oil
2 cloves garlic, minced
8 green onions, diagonally sliced into 1-inch pieces (1 1/2 cups)
1 cup sliced fresh mushrooms or enoki mushrooms
3 cups chilled cooked rice
1/2 cup frozen peas, thawed

*Rinse chicken and pat dry. Finely chop the chicken. In a small bowl stir together the soy sauce, and pepper. Set Aside.

*Pour 1 tbsp cooking oil into a wok or large skillet. Preheat over medium heat. Add eggs. Lift and tilt the wok to form a thin sheet of egg. Cook, without stirring, about 2 minutes or just till set. Slide the egg sheet onto a cutting board. Use a knife to finely shred the cooked egg. Set Aside.

*Pour 1 tbsp cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the green onions and, if using, the sliced fresh mushrooms; stir-fry about 1 1/2 minutes or till crisp-tender. Remove vegetables from the wok. Add the chicken to the wok. Stir-fry for 2-3 minutes or till no pink remains. Remove chicken from the wok.

*Add the cooked rice to the wok. Stir-fry for 2-3 minutes or till lightly browned. Drizzle the soy sauce mixture over the rice. Return the cooked vegetables and chicken to the wok. Add the shreded egg and thawed peas. Cook and stir till well mixed and heated through. Carefully stir in enoki mushrooms, if using. Serve immediately. Makes 4 servings.

Nutritional information per serving: 467 calories, 31 g protein, 52 g carbohydrate, 14 g fat (3g saturated), 214 mg cholesterol, 637 mg sodium, 500 mg potassium.

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