Chicken “Fried” Rice

I made this last week and it was SO good. It isn’t really fried of course, and I added some vitamins by using brown rice.

Author: Martha Stewart
Serves: 4-5

1 cup long-grain rice (I used brown)
2 boneless, skinless chicken breasts (12 oz total) *I used a rotisserie chx
salt and pepper to taste
2 large eggs
8 scallions, trimmed and thinly sliced on the diagonal
1 T fresh Ginger, trimmed, peeled and thinly sliced *don’t skimp on this or use ground/dried
1/2 C diced red pepper
2 T soy sauce
1/2 t sugar
1/2 C chicken stock
1 C snow peas, trimmed

1. Cook rice according to package directions; set aside.
Pick the meat from the rotisserie chicken; set aside.

2. Heat 1 T EVOO. Add eggs when hot (not smoking) and just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved bell pepper and rice; cook 2 minutes. Stir together soy sauce, sugar and stock; add to skillet. Add snow peas and reserved chicken, cook until heated through, about 3 minutes.

This was a tasty dish! Very light and bright. Don’t skimp on the fresh ginger-it really makes the dish. In fact, add more if you like it!


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