Chicken Fried Rice

By ccavaletti

Ingredients

• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 c soy sauce, divided
• 2 Tbsp sesame oil, divided 2 large eggs, beaten
• 1-1/2 c chopped carrot
• 1 c chopped celery
• 1 c chopped onion
• 3 cloves garlic, minced
• 2 c broccoli florets
• 1 (8 oz) package sliced baby bella mushrooms
• 6 c cooked and cooled rice (2 c dry)
• 1 (8 oz) can sliced water chestnuts, drained and rinsed
• 1 c frozen green peas, thawed
• 1/4 tsp crushed red pepper

Details

Servings 8

Preparation

Step 1

In a medium bowl, combine chicken and 3 Tbsp soy sauce; let stand while preparing other ingredients.

Remove chicken from soy sauce; discarding soy sauce.

In a large Dutch oven, heat 1 Tbsp oil over medium-high heat.

Add chicken, and cook, stirring occasionally, for about 6 minutes, or until cooked through. Remove with a slotted spoon; set aside, and keep warm.

Add eggs, and cook for 2 minutes, stirring constantly, until scrambled. Remove from pan; set aside and keep warm.

Heat remaining Tbsp oil. Add carrot, celery, onion, garlic, and 2 Tbsp soy sauce; cook for 4 minutes, stirring occasionally.

Add broccoli and mushrooms, and cook for 5 minutes, or until tender.

Stir in rice, water chestnuts, peas, red pepper, cooked chicken and any accumulated juices, scrambled eggs, and remaining 3 Tbsp soy sauce.

Garnish with sesame seeds and green onion, if desired.

Serve immediately.

From Cooking with Paula Deen, January/February 2010