Chicken Fried Rice

Recipe by KayKayPuff
READY IN: 25mins




  • To cook chicken-wrap tightly in foil (making sure to seal the ends -- you want it completely wrapped) and bake on a baking sheet @ 350 for 35-40 min or until no longer pink. No seasonings needed. The foil keeps the juices in with the meat resulting in a VERY moist piece of chicken.
  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
  • Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
  • Put remaining 2 tablespoons of oil in the wok and turn heat up to high.
  • Stir in rice until each grain is coated with oil.
  • Stir in chicken, celery, carrot, peas and green onions.
  • Reduce heat to medium, cover and allow to steam for 5 minutes.
  • Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
  • **NOTE: The rice used in this HAS to be cold. I fix mine in the morning and then leave it in the fridge until dinner time.