Gingered Chicken and Fried Rice
a quick fix!
4 chicken drumsticks 1 1-inch piece fresh ginger, peeled and finely chopped (2 Tbsp.) 2 tablespoons soy sauce 2 large carrots, chopped or sliced 1 14.8 - ounce cooked long grain rice 8 ounces sugar snap peas 1/2 cup chopped red sweet pepper (optional) 4 eggs, beaten Sliced Green Onion (optional) Soy sauce and/or toasted sesame oil (optional) In large nonstick skillet heat 1 tablespoon cooking oil over medium-high. Add chicken, half the ginger, and soy sauce. Brown chicken on all sides. Add 1/2 cup water. Cook, covered, 15 minutes or until no pink remains in chicken. In covered microwave-safe dish place carrots, remaining ginger, and 2 tablespoons water. Cook on HIGH 4 minutes. Add rice, peas, pepper. Cook, covered, 5 minutes; stir twice. Remove chicken and juices. Wipe skillet with paper towels; return to heat. Add eggs, cook and stir 30 seconds to scramble. Stir in rice mixture; heat through. Serve chicken and juices with fried rice, onions, and soy sauce.