April 25, 2010

Chicken Fried Rice

This is such an easy recipe and a favorite at our house. I have also used leftover pork and it was just as good. The recipe calls for 1/2 cup of butter. I have never used that much. I only use about 1/4 cup. I can usually make this recipe in 30 to 40 minutes.

Chicken Fried Rice

1 to 2 chicken breasts or 10 chicken tenders ( cut into small pieces)
3 scrambled eggs
2 carrots (finely grated)
1/2 white onion (finely chopped)
3/4 cup frozen peas
1/2 cup butter
1 to 2 garlic cloves (crushed) or 1 tsp of garlic powder
2 cups white rice (not instant)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking. In a large frying pan cook chicken in small amount of olive oil, add carrots and onions and saute until clear.
Add frozen peas and cook until soft
In a separate pan cook rice then add to the mixture.
In another pan, scramble three eggs, chop finely and add to mixture
Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture
Mix all together well, add soy sauce to taste.

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