Fried Rice With Leftover Chicken -- Surprisingly Delicious'

"this tastes great...it is super healthy...and it is so simple"
 
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Ready In:
55mins
Ingredients:
9
Yields:
5 cups
Serves:
2-4
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ingredients

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directions

  • put rice and cold water in pot. Bring to boil. Cover and reducecheat to lowest setting and cook 40-45 minutes or until all liquid is absorbed.
  • In large frypan or 3-4 quart casserole pot, place toasted sesame oil or LAKONIA brand extra virgin olive oil (the best -- and not expensive). Add minced garlic and turn heat onto medium. Add diced onion and cook 3 minutes.
  • Add diced canadian bacon and cook 5-10 minutes. Add cooked shredded chicken and sliced frozen green beans and cook on low, stirring occasionally.
  • In a small frypan, scramble eggs until cooked through. Cut up into small crumbles and add to rice mixture.
  • Serve. Salt to taste.

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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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