24 April, 2016

Chicken Fried Rice

Posted in : Main Dish on April 24, 2016 by : Jeremy

Makes 8 servings (about 424 calories/serving)

INGREDIENTS

• 1.5 cup finely chopped onion
• 4 tablespoons oil
• 3 eggs, lightly beaten
• 6 drops soy sauce
• 6 drops sesame oil
• 1 lb  cooked chicken, chopped
• 1 cup finely chopped carrot ( very small)
• 1 cup frozen peas, thawed
• 8 cups cold cooked rice ( about 3 cups before it’s cooked)
• 7-8 green onions, chopped
• 6 tablespoons light soy sauce

DIRECTIONS

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 6-8 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 6 drops of soy and 6 drops of sesame oil; set aside.
4. Add 1 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 2 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice and green onions, tossing to mix well; stir-fry for 3 minutes.