Chicken Fried Rice
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This recipe is a little different than what you are probably used to, but I think you'll like it.
INGREDIENTS
1 pound boneless chicken breasts, skinned and cut into 1/4-inch-wide strips
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon salad oil
3 green onions, chopped
1/2 pound mushrooms, sliced
1/2 red pepper, chopped
1 tablespoon butter
1 (4.7-ounce) package teriyaki-flavored stir-fry rice mix
1 large egg, beaten
1 (8-ounce) can sliced water chestnuts, drained
1 cup cooked black beansIn a bowl, toss chicken with cornstarch and soy sauce. In a 12-inch skillet, heat oil over medium-high heat. Add chicken; sauté until golden, about 3 minutes; remove to plate. In drippings in pan, sauté green onions, mushrooms and pepper until crisp-tender, about 3 minutes; remove to plate. In same pan, using butter, cook rice as package label directs.
Meanwhile, in a 6-inch nonstick skillet over medium-low heat, cook egg until set, tilting pan so egg covers the bottom. Turn out onto a plate; roll up. Cut crosswise into 1/4-inch wide-strips.
To rice in pan, add reserved chicken, mushrooms and vegetables, the water chestnutss, beans and egg; heat through.
Makes 4 servings