Fried Rice
Judy Duet
4 medium boneless Chicken Breat halves (About 12 ounces total)
2 tbsp. soy sauce
1/8 tsp. pepper
1 tbsp. cooking oil
2 beaten eggs
1 tbsp. cooking oil
2 cloves of garlic minced
8 green onions, diagonally sliced into 1-inch pieces.
1/2 bell pepper,chopped
3 cups ofchilled cooked rice
1/2 cup frozen peas (thawed)

Procedure:
1. Rinse chicken and pat dry. Finely chop the chicken. (Using the food processor is fine, I do!) In a small bowl stir together the soy sauce and pepper. (Set aside)

2. Pour 1 tablespoon cooking oil into the wok or large skillet. Preheat over medium heat. Add eggs. Lift and tilt the wok to form a thin sheet of eggs. Cook, without stirring, for about 2 minutes or just till set. Slide the egg sheet onto a cutting board. Use a knife to finely shred the cooked egg. Set aside.

3. Pour 1 tbsp of oil into wok or large skillet. (Add more oil as necessary during cooking) Preheat over medium high heat. Stir-fry garlic in the hot oil for 15 seconds. Add the green onions and, if using, the sliced fresh mushrooms, stir-fry about 1 1/2 minutes or till crisp-tender. Remove vegetables from the wok. Add the chicken to the wok. Stir-fry for 2 to 3 minutes or till no pink remains. Remove chicken from the wok.

4. Add the cooked rice to the wok. Stir-fry for 2 to 3 minutes or till lightly browned. Drizzle the soy sauce mixture over the rice. Return the cooked vegetables and chicken to the wok. Add the shredded eggs and thawed peas. Cook and stir till well mixed and heated through. Csrefully stir in enoi mushroom, if using. Serve immediately. Makes 4 servings. (Add more rice if you have to serve more people.

Enjoy your fried rice with one or two of the other oriental dishes or make a meal out of the rice. ]]]]]]]]






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