THOMAS BATES (back home)

Chicken Fried Rice

What You Need:

1 lb. skillet-browned boneless chicken breast (sliced or shredded)

4 cups cooked converted or parboiled rice (1 cup uncooked)

1 cup frozen peas, thawed

4 tablespoons finely grated carrot

3 large eggs, beaten

1 cup diced white onion (1 small onion)

2 tablespoons butter

2 1/2 tablespoons soy sauce

salt

pepper   

What To Do:

1. Brown chicken breasts in a pan over medium heat with oil (I prefer sesame). Cut in strips or shred.

2. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl and let it cool in the refrigerator.

3. Scramble the eggs in a small pan over medium heat with a pat of butter. Separate the scrambled chunks of egg into small bits while cooking.

4. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg, diced onion, and chicken breast to the bowl. Carefully toss all of the ingredients together.

5. Melt 2 tablespoons of butter in a large frying pan over medium/high heat.

6. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring constantly.  

Serves Four (three, if I’m eating).