Chicken Fried Rice

By lascrna

Ingredients

• 3 boneless, skinless chicken breasts cut in bite size pieces
• 1/2 cup soy sauce, divided
• 2 Tbsp. sesme oil, divided
• 2 large eggs, beaten
• 1 1/2 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 cups brocolli flowerettes
• 8 oz baby bella mushrooms
• 6 cups cooked, colled rice
• 1 (8 oz) can sliced water chestnuts
• 1 cup frozen green peas, thawed
• 1 tsp crushed red pepper
• Garnish: sesame seeds and chopped green onion

Preparation

Step 1

In medium bowl, combine chicken and 3 Tbsp soy sauce; let stan while prepping other ingredients.

Remove chicken from soy sauce and discard sauce.

In large dutch oven, heat 1 Tbsp oil over medium-high heat. Add chiicken, cook stirring occasionally, about 6 minutes or until cooked through. Remove with a slotted spoon; set aside and keep warm.

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

Heat remaining 1 Tbsp oil. Add carrot, celery, onion, garlic and 2 Tbsp soy sauce; cook 4 minutes stirring occasionally. Add brocolli and mushrooms, cook 5 minutes or until tender. Stir in rice, water chestnuts, peas, red pepper, cooked chicken with juices, eggs and remaining 3 Tbsp soy sauce. Garnish with sesame seeds and green onions if desired and serve immediately.