Brett's Chicken Fried Rice
by Kim Roberts
serves: 4
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1 pot stir fry |
| Ingredients: |
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1 |
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egg |
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1 Tbsp |
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water |
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1 Tbsp |
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butter |
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1 Tbsp |
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vegetable oil |
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2 |
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chopped green onions |
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2 cups |
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cooked white rice, cold |
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2 Tbsp |
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soy sauce |
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1 tsp |
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ground black pepper |
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2 Tbsp |
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soy sauce |
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1/2 tsp |
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ground black pepper |
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1 cup |
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chopped cooked chicken meat |
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1 bag |
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frozen mixed vegetables, thawed |
| Directions: |
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1.In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2.Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
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