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Chicken Fried Rice

Source: Gatherings & Celebrations
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Rating: 2.5   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
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 frozen 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fried Rice Recipes
 Chicken & Rice
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 1314
Fat. Total: 115g
Fiber: 2g
Carbohydrates, Total: 37g
Sodium: 584mg
% Cal. from Fat: 79%
Cholesterol: 225mg
Protein: 35g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Tracey Reviewed: 05/02/2009
This was a really great recipe. I subbed Canola oil and Romaine lettuce. Whole family liked it. That's a rarity.
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