2 cooked
chicken breasts cut in 1 inch pieces (optional for vegetarian)
1 cup
cooked rice
1
tablespoon olive oil
2 eggs
2
scallions, trimmed and thinly sliced on the diagonal
1
teaspoon grated and peeled fresh ginger
1 carrot,
chopped
½ cup
diced red bell pepper (about 1 small pepper)
2
tablespoons soy sauce
½
teaspoon sugar
½ cup
chicken stock
1 cup
snow peas, trimmed, sliced on the diagonal into thirds
Directions:
Heat oil in medium skillet over medium-high heat until hot but not smoking. Add eggs and scramble. Add carrot and cook for 3 minutes. Add chicken, snow peas, scallions, and ginger, cook for 3 minutes. Add rice and bell pepper , cook 2 minutes. Stir together soy sauce, sugar and stock then add to skillet. Cook an additional 3 minutes and serve. Serves 4-6.
Heat oil in medium skillet over medium-high heat until hot but not smoking. Add eggs and scramble. Add carrot and cook for 3 minutes. Add chicken, snow peas, scallions, and ginger, cook for 3 minutes. Add rice and bell pepper , cook 2 minutes. Stir together soy sauce, sugar and stock then add to skillet. Cook an additional 3 minutes and serve. Serves 4-6.
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