Turn Off Main Image
Chicken Fried Rice
Huey's Cooking Adventures
Serves 4 as an accompaniment.
2 cups long grain rice
1 celery stalk, diced
2-3 baby carrots, diced
½-1 skinless chicken breast, cooked & shredded
½ cup frozen peas, thawed
3 spring (green) onions, chopped
Measurement Conversion Calculator
The day before, cook rice in plenty of lightly salted boiling water until just tender. Then drain, rinse under cold water and drain again. Refrigerate overnight.
Heat a little oil in a wok (or non-stick pan) and briefly stirfry celery and carrots.
Then add small handfuls of the rice, one at a time, ensuring the grains are separated, continually stirring.
Add chicken, peas and soy to taste, and briefly stirfry.
Serve with spring onions sprinkled on top.