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Ingredients
- 2 tsp cooking oil
- 3/4 lb boneless skinless, chicken breast halves (about 3) cut into 3/4 inch cubes
- 1 medium onion, chopped
- 1/2 cup thinly sliced celery
- 1 tsp finely chopped garlic
- 1 3/4 cups water
- 2 tsp chicken bouillon powder
- 1 cup long grain white rice
- 2 large eggs
- 1 1/2 tbsp soy sauce
- 2 tbsp thinly sliced green onion
Details
Servings 4
Preparation
Step 1
Preheat non-stick electric frying pan to 375. Add cooking oil. Saute chicken, first amount of onion, celery, garlic and gingeroot until browned. Reduce heat to 275 degrees
Add water, bouillon powder and rice. Stir, Cover. Simmer for 25 to 30 minutes until rice is tender. Discard gingeroot. Make well in center. Increase heat to 325.
Beat eggs and soy sauce in small bowl. Stir in green onion. Pour into well in rice. Cook and stir just in the well for about 3 minutes until set. Combine with rice. Makes 5 cups.
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