Chicken Fried Rice

Makes 3 servings of chicken fried rice

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit
of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture
into the wok and cook over medium heat, turning over once. Cook the
other half the same way. Cut the egg into thin strips, and save for
later.

Stir-fry the onion on high heat for a few moments, remove and set
aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the
soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and
green peas and combine thoroughly. Serve chicken fried rice with the
strips of egg on top and the green onion as a garnish. (Alternately,
you can mix the green onion and egg in with the other ingredients).

Creamy Chicken Broccoli Rice

1 can Campbell's cream of chicken and broccoli soup
1-1/2 cups water
1/8 tsp black pepper
3/4 cup uncooked regular long grain rice

In a 2 quart saucepan, combine soup, water and black pepper over
medium high heat

Heat to boiling; stir in rice
Reduce heat to low; cover, cook 25 minutes or until rice is tender
and mixture is creamy, stirring often

Chicken Recipes Famous Quotes

Jamaican Rice and Peas

1 pint kidney bean
1 tin coconut milk
salt to taste
1 tbsp butter
1 scott bonnet pepper
1 sprig thyme
2 sprig escallion
2 pounds brown
4 pimento seed

Cook kidney beans until tender.  Add coconut milk, salt,
butter, pepper, thyme, escallion and pimento seed.
Let boil for 5 minutes.  

Add rice and cook until shelly.

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