Friday, January 7, 2011

Quick and Easy Chicken Fried Rice


  • 2 spray(s) cooking spray
  • 2 large egg(s), lightly beaten
  • 1 cup(s) carrot(s), shredded
  • 1 cup(s) scallion(s), sliced, divided
  • 3 cup(s) cooked white rice
  • 1/2 cup(s) frozen green peas, thawed
  • 1/4 cup(s) low-sodium soy sauce, or to taste
  • 1/2 lb chicken breasts


  •  Place chicken breasts in a deep skillet.  Cover with water and bring to a boil.  Boil for 20 minutes or until chicken is cooked thoroughly and is no longer pink inside.  Take chicken out, shred with a fork and set aside.  You really only need 2 breasts, so you could put the rest in the fridge and save them for another recipe.
  • Put the rice on to cook.  We get the easy cook white rice.  It comes in separate bags that you place in a pot of water and boil for 8 minutes.
  • Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
  • When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
  • Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes. 
  • Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving. 

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