Chicken Fried Rice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil, divided
• 3 eggs, beaten
• 3 cups cold cooked rice
• 2 cups chopped cooked chicken
• 1/2 cup sliced celery
• 1/2 cup shredded carrot
• 1 cup frozen green pea, thawed
• 2 green onions, sliced
• 1 -3 tablespoon soy sauce

Recipe

• 1 to cook chicken-wrap tightly in foil (making sure to seal the ends -- you want it completely wrapped) and bake on a baking sheet @ 350 for 35-40 min or until no longer pink. no seasonings needed. the foil keeps the juices in with the meat resulting in a very moist piece of chicken.
• 2 heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
• 3 pour in the eggs; cook and stir until scrambled and firm. remove from wok, and set aside.
• 4 put remaining 2 tablespoons of oil in the wok and turn heat up to high.
• 5 stir in rice until each grain is coated with oil.
• 6 stir in chicken, celery, carrot, peas and green onions.
• 7 reduce heat to medium, cover and allow to steam for 5 minutes.
• 8 stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
• 9 **note: the rice used in this has to be cold. i fix mine in the morning and then leave it in the fridge until dinner time.