 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Chicken fried rice recipe from Frozen Assets Lite and Easy, Taylor Hough Ingredients:
12 ounces long grain white rice |
2 tablespoons sesame oil |
2 cups cooked chicken breasts, cubed |
1 1/2 cups onions, chopped finely |
2 teaspoons fresh gingerroot, pared and minced |
3 garlic cloves, minced |
1/8 teaspoon red pepper flakes, crushed |
1 medium zucchini, slice into 1/2 inc pieces |
1 cup red bell pepper, chopped |
1 cup snow peas or 1 cup peas |
2 eggs, beaten |
5 tablespoons soy sauce |
Directions:
1. Advanced prep.
2. Cook chicken night before. Cut into 1/2 inch pieces. Cook the rice night before. Store separate in fridge. Chop onions and red bell pepper. Mince ginger root and garlic. Slice zucchini into 1/2 inch pieces. Remove strings from snow peas and cut into 1 inch pieces.
3. Preparation.
4. Cook onions, ginger, pepper flakes and garlic in 1 1/2 tbs sesame oil. Cook over medium high heat for 2 minutes. Add zucchini, bell pepper and snow peas. Cook, stirring frequently 3-4 moniutes or until vegetables are just softened. In separate pan, scramble eggs. Stir eggs, chicken and veggie mixture into rice. Stir in soy sauce. Put into labeled freezer bag/tupperware, seal and freeze.
5. To serve.
6. Thaw. Heat in medium hot skillet with 2 tsp of oil. Cook, stirring constantly, 5 minutes or until heated through.
|
|