Chicken Fried Rice
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Chicken Fried Rice

Great as a main course or side.

Yield: Serves 4


1 skinless, boneless chicken breast, cut into small cubes

1 cup cooked vegetables (sugar peas, carrots, chopped cabbage)

3 eggs, slightly beaten

3 cups cooked long-grain rice, cool

1 tablespoon vegetable oil

1/2 cup Chinese parsley

1/4 cup green onion, thinly sliced

1-2 tablespoons dark soy sauce

1 teaspoon salt

- Dash of white pepper

Marinate cubed chicken with cornstarch, soy sauce and sugar in a bowl. Refrigerate about 30 minutes. Heat the wok with 2 tablespoons of oil. Add chicken and stir-fry until it turns white. Remove and set aside. Heat the wok with 1 tablespoon of oil; tilt wok to coat sides. Stir-fry eggs until thickened. Heat the remaining oil in the wok. Add rice and 1 tablespoon of water. Cover and braise over a slow heat for 1 minute. Stir-fry for 1 minute. Add eggs, chicken, vegetables, green onion and white pepper powder. Stir-fry one minute.
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