Rice, Fried Rice w/Peas and Chicken - 3 tablespoons peanut, corn, or canola oil
- 1 medium onion, roughly chopped
- 1 bell pepper, stemmed, cored and roughly chopped
- 1-1/2 cups chopped boneless chicken
- 1 cup peas (defrost if frozen)
- 1 tablespoon each minced garlic and minced ginger, or to taste
- 3 to 4 cups cooked rice, cooled
- 2 eggs, lightly beaten
- 1/4 cup sherry or white wine, or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and ground black pepper to taste
- 1/4 cup minced scallion or cilantro
- Put 1 tablespoon oil in a wok or a large nonstick skillet; turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
- Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables.
- Drain peas if necessary and add them to skillet. Cook, shaking pan, for about a minute, or until hot. Add them to bowl.
- Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
- Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.
From http://www.e-cookbooks.net Nutritional Information: -
Serves: -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 11/28/2005
|