Thursday, January 6, 2011

Fried Rice with Chicken and Snap peas


1 boneless skinless chicken breast
3/4-lb. sugar snap peas
2 C. cooked and cooled white rice
2 minced garlic cloves
1 small minced white onion
1 egg, lightly beaten
2 Tbs. soy sauce
2 Tbs. sesame seed oil
Salt to taste
Freshly ground black pepper

  1. Cut the meat into 1/2-inch cubes.
  2. Heat a nonstick wok or a large, heavy nonstick skillet over medium heat. Add the oil.
  3. Add the garlic, onion and cubed chicken breast. stir constantly until the chicken pieces begin to color slightly 2 to 3 minutes.
  4. Add the sugar snap peas and stir-fry just until their color brightens, about 30 seconds.
  5. Then add the rice and stir-fry for 2 minutes more. Drizzle the beaten eggs around the rim of the wok or skillet so that it cooks before it touches the rice. Stir the egg into the rice.
  6. Sprinkle in the soy sauce and stir well.
  7. Season the fried rice to taste with salt and pepper. You can use pork or beef. I use shredded carrots to add color.

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