Restaurant Quality Chinese Chicken Fried Rice
Hope you like this as much as we do!
For Rice:
1 cup rice
1 tablespoon fresh diced onions
1 3/4 cups water
1/2 teaspoon garlic salt or garlic powder
1 tablespoon butter or margarine
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon salt
For Chicken Fried Rice:
1 egg
1 tablespoon water
1 tablespoon butter or margarine
1 tablespoon oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon pepper
1 can drained water chestnuts
1 green bell pepper, thinly sliced
1 cup cooked shredded chicken meat
Makes 4 servings
23 minutes 8 mins prep
total (approx.) ... Make rice first.
Add all ingredients together in saucepan and bring to boil.
Turn to simmer and cook 20 min with lid on.
Set aside to cool.
In large skillet pan melt butter.
In a small bowl stir egg and water.
Add to skillet on medium low heat in one big thin pancake formation.
Cook for 1-2 minutes or until set.
Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
Cut egg into long thin shreds on cutting board.
Set aside.
Heat oil in same skillet (for flavor) over medium high heat and put in onion,bell pepper,and drained water chestnuts and cook until soft (if you like it still a little crispy then saute only a few minutes) Add rice,chicken,soy sauce and pepper.
Mix all together to warm through and then add sherdded egg to mixture.
Cook a few minutes more and serve hot.
B-man
