Chicken Fried Rice

We love fried rice in my house – it’s quick and so easy to make as a side dish or as the main meal. The secret is to salt and pepper in between every step. I use left over rice because we make rice quite often for our other meals. I even have a fancy Japanese rice cooker my family gave me for Christmas one year, but cooking rice on the stove is super easy as well. If you are intimidated by cooking rice, start small and work your way up to bigger portions. The key is slow and easy. On this fried rice recipe, I’d add sesame seeds and some scrambled eggs. Another egg option is to cook an egg over easy, then lay it on top of the serving of fried rice. The soft yolk will make a lovely sauce in the rice once broken.

Chicken Fried Rice

1 c chopped cooked chicken

1/2 tsp salt

1 Tbls soy sauce

Let stand 15 min (I think cook the chicken with the salt & soy sauce, then let stand to cool?)

2 cups raw rice

1/3 c oil

350 in electric skillet until brown, stir

Reduct heat to simmer

Add chicken & 2 1/2 c bouillon – cover and cook 15-25 minutes

Moderate oven (???)

1/4 c green onions

1/4 green pepper (chopped)

1/4 c celery

Cook uncovered a few minutes until…there’s nothing on the back of the card!

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