Post by chief_cook2 on Sept 17, 2004 7:51:44 GMT -6
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Colorful Chicken Fried Rice
1/4 c. ketchup
2 T. soy sauce
1 t. ginger
1/2 t. salt
1/8 t. pepper
2 whole chicken breasts, skinless, boneless,
cut into thin bit sized pieces
1 T. oil or margarine
2 garlic cloves, minced, or 1 t. chopped garlic in oil
2 c. frozen mixed vegetables, thawed, drained
1/4 c. finely chopped onion
1 (8 oz.) can pineapple chunks, drained
2 c. cooked rice
In med. bowl, combine ketchup, soy sauce,
ginger, salt and pepper, blend well. Add
chicken; stir to coat. Set aside. Heat oil in
lg. skillet over med. heat. Add garlic; cook
and stir until light golden brown. Add
chicken mixture; cook and stir 3 to 5 min.
or until chicken is o longer pink. Add mixed
vegetables, onion and pineapple; cook and
stir 3 to 4 min. or until vegs are crisp
tender. Add rice; cook and stir 1 to 2 min.
or until rice is thoroughly heated. Makes 6
(1 c.) servings.
Colorful Chicken Fried Rice
1/4 c. ketchup
2 T. soy sauce
1 t. ginger
1/2 t. salt
1/8 t. pepper
2 whole chicken breasts, skinless, boneless,
cut into thin bit sized pieces
1 T. oil or margarine
2 garlic cloves, minced, or 1 t. chopped garlic in oil
2 c. frozen mixed vegetables, thawed, drained
1/4 c. finely chopped onion
1 (8 oz.) can pineapple chunks, drained
2 c. cooked rice
In med. bowl, combine ketchup, soy sauce,
ginger, salt and pepper, blend well. Add
chicken; stir to coat. Set aside. Heat oil in
lg. skillet over med. heat. Add garlic; cook
and stir until light golden brown. Add
chicken mixture; cook and stir 3 to 5 min.
or until chicken is o longer pink. Add mixed
vegetables, onion and pineapple; cook and
stir 3 to 4 min. or until vegs are crisp
tender. Add rice; cook and stir 1 to 2 min.
or until rice is thoroughly heated. Makes 6
(1 c.) servings.