CHICKEN FRIED RICE

CHICKEN FRIED RICE

1 lb. chicken breast tenderloins, cut into thin strips

ground ginger, to taste

Chinese Five Spice, to taste

3 C cooked white rice

3 Tbsp peanut oil

1 C frozen peas and carrots, thawed

1 onion, diced

2 cloves garlic, minced

2 eggs

1/2 C soy sauce

1/2 diced ham

Season chicken with ground ginger and Chinese Five Spice; refrigerate for at least 2 hours.  

Heat the oil in a large wok or skillet (I used my paella pan) to Medium High.  Fry chicken strips until well cooked.  Scoot chicken to the side of the pan; add peas and carrots, onion, and garlic.  Stir fry until tender/crisp.  Push to one side with chicken.  Break eggs into the pan; stir with wooden spoon until scrambled and cooked.  Add rice, soy sauce, and ham to the pan.  Stir all ingredients together heated and cooked through.

music to cook by

 

Celtic Woman - "Caledonia" 

 

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