Chicken Fried Rice

I love Chinese food! That being said I don't like to make it at home because of the usually numerous ingredients needed to give a dish an authentic Asian taste. This recipe relies  more on the vegetable and only has two main flavor ingredients; soy sauce and sesame oil. With the chicken it's a meal all by it's self.

2                      eggs, beaten

1          tsp       soy sauce, plus 2 tablespoons

1         tsp        sesame oil, plus 1 tablespoon

1          clove    garlic, minced

1          tbsp     vegetable oil

1          rib        celery, thinly sliced

1/2       pint      Brussels sprouts, thinly sliced

1/2       pint      mushrooms, sliced

2          cups     cooked white rice

1/2       pk        shoe string carrots

1/2       cup      frozen peas, thawed

2                      green onions, sliced

1          cup      rotisserie chicken, chopped

                        salt and pepper to taste

In a small bowl, combine eggs and 1 tsp. soy sauce, set aside.

In a wok or large skillet, heat 1 tsp sesame oil over medium heat. Add garlic and egg mixture; stir gently to scramble. When set, remove egg mixture from the wok and remove the wok from heat. Cut up any large pieces of egg mixture.

Pour vegetable oil into the wok. Return to medium-high heat. Add celery and sprouts; stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.

Add rice, carrots and peas; sprinkle with the remaining 2 tablespoons soy sauce and 1 tablespoon sesame oil, stir-fry for 4 to 6 minutes, until heated through.

Add cooked egg mixture, green onions and chicken ; stir-fry about 1 minute, until heated through

           

Adapted from:  RECIPE. COM   |   Fall 2011

Enjoy!!!