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CHICKEN FRIED RICE

This little gem of a recipe was born from leftover veggies. It is beautiful, tasty, and nutritious.

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Views: 761
Servings: 2-3
The ingredients are:

  • 2 teaspoons peanut canna oil
  • 1/2 cup chopped green onions
  • 1/4 cup sliced celery
  • 1/4 cup chopped seeded red bell pepper
  • 1 clove garlic, crushed
  • 1/2 teaspoon grated ginger root
  • 1/4 teaspoon crushed red pepper flakes or vegetable of choice
  • 6 tablespoons liquid egg substitute
  • 3 cups cooked long-grain rice
  • 2 cups diced cooked chicken
  • 2 tablespoons lite soy sauce
  • 1 teaspoon sugar

Instructions:

  1. Heat canna oil over medium-high heat in a large, nonstick skillet or wok.
  2. Add green onions, celery, bell pepper, garlic, ginger and red pepper flakes and sauté until tender-crisp (about 5 minutes).
  3. Pour in egg substitute; cook, stirring occasionally, until mixture is set (about 3 minutes).
  4. Stir in rice, chicken, soy sauce and sugar; cook until heated thoroughly.
  5. Serve hot.


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