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Chinese Chicken Fried Rice

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

2/3 cup 131g / 4.6ozEgg substitute
1/2 teaspoon 2.5mlDark sesame oil
1/4 teaspoon 1.3mlSalt
  Vegetable cooking spray
2 teaspoons 10mlVegetable oil - divided
1/2 lb 227g / 8ozSkinned boned chicken breasts - cut into strips
2 teaspoons 10mlMinced peeled gingerroot
1   Garlic - minced
1 cup 62g / 2.2ozSlivered onion
2 oz 56gLean lower-salt cooked ham
  Cut into julienne strips
3 cups 480g / 16ozCooked long-grain rice
1 cup 237mlFrozen green peas - thawed
2 tablespoons 30mlLow-sodium soy sauce
2 tablespoons 30mlDry sherry
1/4 teaspoon 1.3mlSalt
1 cup 237mlLoosely packed romaine lettuce - thinly sliced
1/2 cup 31g / 1.1ozSliced green onions

Recipe Instructions

Combine first 3 ingredients in a bowl; stir well, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add egg mixture; cook 1-1/2 minutes or until set, stirring constantly. Remove egg from skillet; set aside.

Wipe skillet with a paper towel. Heat 1 teaspoon vegetable oil in skillet over high heat. Add chicken; saute 2 minutes or until done. Remove from skillet; set aside, and keep warm.

Heat remaining 1 teaspoon vegetable oil in skillet over medium-high heat. Add gingerroot and garlic; saute 10 seconds. Add onion and ham; saute 1 minute. Add rice; saute 2 minutes. Add peas; saute 1 minute.

Return egg mixture and chicken to pan. Add soy sauce and next 2 ingredients; cook an additional 30 seconds. Remove from heat; stir in lettuce and green onions. Yield: 6 servings (serving size: 1 cup).

Cooking Light, Sept 1994, page 100


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