Chicken Fried Rice

This is a very easy recipe! Just make sure you use cold cooked rice, so PLAN AHEAD! If you have one, you're going to want to use a large wok for this recipe; otherwise, it's hard to keep it all contained once you put all the ingredients together!

Ingredients:

• 2 cups cooked white rice, COLD (I like to do half brown, half white rice)
• 5 or 6 green onions
• 2 or 3 eggs
• 2 or 3 TBS water
• Butter
• 1 cup peas, cooked
• 1 cup carrots, cooked
• 1 boneless, skinless chicken breast (should yield about 1 cup chopped cooked chicken)
• Ground black pepper, to taste
• 2 or 3 cloves garlic, minced
• About 1 TBS vegetable oil
• Soy sauce to taste

Instructions:

• Cook rice and refrigerate until completely cooled.
• Chop green onions.
• In a small bowl, beat 1 egg with 1 TBS water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for a couple minutes. Remove from skillet and cut into shreds. Repeat with second egg. Set aside.
• Cook peas & carrots to desired tenderness. Drain & set aside.
• Meanwhile, cook chicken breast in wok, seasoning with black pepper and adding minced garlic toward the end of the cook time. Chop chicken and set aside.
• Heat oil in wok. Add rice, onions, peas, carrots, chicken, and soy sauce. Stir fry together for about 5 minutes. Stir in egg. Serve hot.

Yield: This recipe will serve 2-3 people.