Another recipe heading your way, this time for chicken fried rice!
1 1/2 cups rice (or more)
2 chicken breasts (fresh or thawed)
medium onion, chopped
3-4 garlic gloves, minced or about 1 tsp garlic powder
1 cup frozen peas
1 large carrot, chopped
2 celery stalks, chopped
4 eggs, beaten
soy sauce, to taste
Cook the rice according to the directions. We have a rice cooker (I never thought I would use it so much!) so I set it and forget it.
Slice the fresh chicken breasts into small pieces (you can always chop them up smaller while cooking in the pan). Heat a small amount of oil in a large skillet over medium high heat. Add the chicken breasts to the pan, season with pepper and garlic. Stir while cooking to prevent burning. Once the chicken is cooked, remove from the pan.
In the same pan, heat a small amount of oil. Add the onion, garlic, carrots, peas, and celery, cook and stir for 5-7 minutes. Push the vegetable mixture into one half of the pan, and in the other half add the beaten eggs and scramble.
Once the eggs are cooked, add the chicken back to the pan and mix with the vegetables. Serve with the rice.
Adapted from Scattered Thoughts of a Crafty Mom
In the mood for Girl Scout Cookies? Click on the picture for the recipe!
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