Chicken Fried Rice

1. 1

   To cook chicken-wrap tightly in foil (making sure to seal the ends -- you want it completely wrapped) and bake on a baking sheet @ 350 for 35-40 min or until no longer pink. No seasonings needed. The foil keeps the juices in with the meat resulting in a VERY moist piece of chicken.

2. 2

   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.

3. 3

   Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.

4. 4

   Put remaining 2 tablespoons of oil in the wok and turn heat up to high.

5. 5

   Stir in rice until each grain is coated with oil.

6. 6

   Stir in chicken, celery, carrot, peas and green onions.

7. 7

   Reduce heat to medium, cover and allow to steam for 5 minutes.

8. 8

   Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

9. 9

   **NOTE: The rice used in this HAS to be cold. I fix mine in the morning and then leave it in the fridge until dinner time.

* Per serving · 4 servings · Values may vary.

No additional tips available.