Chicken Fried Rice
4 cups cooked white rice
1 Tbs. cooking oil
1 or 2 chicken breasts, cubed
2 eggs, beaten (optional)
1 Tbs. cooking oil
2 c sliced carrots
1 c. frozen broccoli florets
1 c. frozen corn (optional)
1 c. frozen peas (optional)
2 stalks celery, sliced
3 - 5 diced green onions
gluten free soy sauce (La Choy is okay)
Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks. Once the chicken in cooked, remove it from the pan.
In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.
Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.
Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.
1 Tbs. cooking oil
1 or 2 chicken breasts, cubed
2 eggs, beaten (optional)
1 Tbs. cooking oil
2 c sliced carrots
1 c. frozen broccoli florets
1 c. frozen corn (optional)
1 c. frozen peas (optional)
2 stalks celery, sliced
3 - 5 diced green onions
gluten free soy sauce (La Choy is okay)
Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks. Once the chicken in cooked, remove it from the pan.
In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.
Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.
Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.
We love this simple yummy recipe! We always add all the veggies and use our favorite brown rice! Try it!
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