Thursday, December 31, 2009

Chicken Fried Rice

Tasted good, but didn't quite look as appetizing as the magazine. I will probably leave my fried rice to the Asian population to prepare in the future. Theirs looks and tastes much better.

Jan/Feb 2010 Simple & Delicious


  • 1 small carrot, finely chopped
  • 1 celery rib, chopped
  • 3 tablespoons canola oil
  • 4 cups cold cooked instant rice
  • 3 eggs, beaten
  • 2 cups cubed cooked chicken
  • 1/4 cup chopped green onions
  • 2 tablespoons soy sauce
  • 1/4 teaspoon pepper


  • In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
  • Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through. Yield: 4 servings.

Cooking for 2: Chicken Fried Rice for Two

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