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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken and rice for a satisfying meal that's easy to put together. Ingredients:
2 eggs, beaten |
1/4 teaspoon salt |
3 tablespoons vegetable oil, divided |
4 cups cooked rice |
1-1/2 cups frozen stir-fry vegetable blend |
1/2 cup sliced green onions |
1 garlic clove, minced |
1 cup diced cooked chicken |
3 tablespoons soy sauce |
1 tablespoon chicken broth |
1/2 teaspoon pepper |
1/4 teaspoon ground ginger |
4 bacon strips, cooked and crumbled |
Directions:
1. Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside.
2. Add remaining oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry for 3-5 minutes or until heated through. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through. Yield: 4 servings.
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