Friday, March 14, 2008

Chicken Fried Rice

  • 1/4 C chopped fresh mushrooms
  • 1 Tbsp canola oil
  • 1 1/2 C cold cooked long grain rice
  • 3/4 C cubed cooked chicken
  • 2 Tbsp reduced-sodium soy sauce
  • 1 egg, beaten
  • 1 green onion, sliced

1. In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 10 minutes, stirring occasionally.
2. Add egg and onion; cook and stir for 1-2 minutes or until egg is set.

Robyn's notes: very easy and quick, he liked it a lot.  I made this a second time November 4, 2012.  I had to turn the heat up to get the egg to set properly, and my chicken got a bit dry, but it was still good.  The rice was especially tasty.  Although we don't have leftovers to deal with very often, this is a good way to deal with leftover rice and chicken when needed.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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