- 2 cups vegetable oil
- 1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
- 3 large eggs, lightly beaten
- 1/2 teaspoon salt
- 3 cups cold cooked white rice (1 cup raw rice)
- 1/2 cup frounceen peas, defrosted, or fresh peas, cooked
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons soy sauce
- 1 cup thinly sliced iceberg lettuce
Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to 350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer to drain the oil and reserve it.
Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to 1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine the rice, eggs and peas and to heat through.
Add the chicken, the remaining salt and the pepper, and stir-fry for 30 seconds. Add the soy sauce and lettuce and stir-fry for another minute, or until all the ingredients are hot. Transfer the rice to a platter and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
1314 calories; 115g total fat; 225mg cholesterol; 584mg sodium; 37g carbohydrates; 2g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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