CHICKEN FRIED RICE RECIPE

3 boneless, skinless chicken breast halves
2 cups water
2 tablespoons soy sauce
1 egg, lightly beaten
1/2 teaspoon pepper
vegetable cooking spray
2 teaspoons peanut oil
1/2 cup finely chopped fresh mushrooms
1/4 cup thinly sliced green onions
2 cups cooked long-grain rice

1.
In a large saucepan combine water and chicken and bring to a boil. Cover, reduce heat
and simmer for 30 minutes or until chicken is tender. Remove chicken from the heat and reserve
the broth. Cut chicken in small piece and set aside.

2.
Combine 1/3 cup of the reserved broth, soy sauce, egg, and pepper, stirring well. Set aside
for later use. Coat a wok or a large skillet with vegetable cooking spray then add
peanut oil. Heat at medium-high heat until hot. Add onions and mushrooms
and cook for around 3 minutes.

3.
Next add rice and chicken to the skillet. Cook, stirring frequently, for around
6 to 8 minutes. Next pour broth-egg mixture over the top of the chicken and rice,
stirring constantly. Cook an additional 4 minutes and then serve.

 

 

 

 



 
 
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