Wednesday, November 5, 2008

Chicken Fried Rice

Made by: Cathy

Tonight's rice for dinner was a little dry. We were supposed to bring it to work along with the sauteed vegetables and chicken drumsticks we made. We figured the rice wouldn't reheat very well the next day, so with some leftovers and basic staples, we made a whole 'nother meal.

3 eggs scrambled
3 tablespoons oil
4 cups cooked white rice (usually refrigerated overnight)
~3 tablespoons soy sauce
salt to taste
1 cup mixed frozen vegetables
1/2 cup frozen shelled edamame (soybeans)
1 cup cooked chopped or shredded chicken (I used 2 chicken drumsticks, cut up)

1. In a pan, cook 3 scrambled eggs to about 3/4 done. Set aside.
2. In a wok or stir fry pan, add oil and let heat up. Add the rice and mix well. Add soy sauce and continue to stirfry.
3. Add vegetables and soybeans to the rice, and stirfry for 3-5 min until vegetables are no longer frozen. Add chicken and continue to mix for another 2 minutes.
4. In the last minute, add the scrambled eggs and stir well.

This is an easy meal to fix up when you have lots of leftovers to use up.

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