Thursday, January 26, 2006

Chicken Fried Rice

This Chicken Fried Rice pictured above was made without chestnuts and mushrooms. I used sugar peas for the vegetable.

The mushrooms and chestnuts provide a textural contrast and often snow peas are added for color. I have used English peas before with good results. Chopped cooked seafood or meat can be substituted for chicken.

3/4 cup cooked chicken diced
1/2 teaspoon cornstarch
1/4 teaspoon Salt
1 tablespoon vegetable oil
2 eggs , slightly beaten
2 tablespoon vegetable oil
1 can (14 oz)water chestnuts, drained and sliced
1 cup sliced mushrooms
1/2 teaspoon Salt
2 tablespoon vegetable oil
3 cups cooked rice
1 tablespoon soy sauce
1 tablespoon chopped green onion

Mix chicken, cornstarch and 1/4 teaspoon salt. Heat wok until hot. Add 1 tablespoon oil, rotate wok to coat inside. Add eggs; cook and stir until eggs are thicken throughout but still moist. Remove the eggs from wok.

Add 2 tablespoon oil; rotate wok to coat sides. Add chicken , water chestnuts, mushrooms and 1/2 teaspoon salt; stir-fry 1 minute. Remove from wok.

Add 2 tablespoons oil. rotate wok to coat side. Add rice; stir-fry 1 minute. Stir in soy sauce. Add chicken mixture, eggs, green onion and white pepper; stir fry 30 seconds.

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