Chicken Fried Rice

By Dianewaldron

Gluten-free Recipe. Double and have lots of leftovers.

Ingredients

• Chicken
• 5 oz chicken, skinless and boneless (1 chicken breast)
• 1 1/2 t gluten-free soy sauce
• 1/8 t salt
• 1/8 t black pepper
• 1 t rice wine (Saki)
• 1 t oil
• 1 clove of garlic, crushed and chopped
• Fried Rice
• 2 C water
• 4 oz green beans, cut into 1/2/-inch pieces
• 2 T oil
• 1/2 onion, diced
• 1/2 yellow pepper, diced
• 1/2 red pepper, diced
• 2 C of cooked rice, about 10 ounces
• 1 t oil
• 2 eggs
• 1 t gluten-free soy sauce
• 3/4 t salt

Preparation

Step 1

Dice the chicken and put it in a bowl. In another bowl combine the soy sauce, salt, black pepper and rice wine to make a marinade. Mix with the chicken.

In a sauce pan, heat the oil and add the garlic and chicken. Sauce for 2-3 minutes. Set aside.
In a small pot, heat the water to boiling and add the green beans. Cook for 2 minutes. Drain and set aside.

In a wok, heat 2 tablespoons of oil, add the onion and sauce for 1 minute. Add the yellow and red peppers and sauce for an additional minute.
Add the rice and cook for 2-3 minutes, until heated through.
Push the rice and vegetables up along the sides of the wok.
Add 1 teaspoon of oil in the center of the wok. Crack two eggs in the center of the wok. Cook for 1-2 minutes, until the egg is nearly set.
Add the vegetables and stir with the egg and vegetables. Add the chicken and green beans. Add the soy sauce and salt. Serve warm.

Nutrition Analysis: 410 cal, 21 g fat, 140 mg chol, 1000 mg sodium, 37 g carbs, 4 g fiber, 3 g sugar, 19 g protein.