Chicken Fried Rice
If you don't have leftover cooked chicken and rice, you can get some cooked chicken from your local deli and purchase cooked rice from any Chinese take-out place.
SERVES 4
INGREDIENTS
- 2 cooked Herbed Chicken Breasts
- 2 tablespoons olive oil
- 2 cups cooked rice (from Grilled Ham Steak or Creamy Chicken over Rice)
- 1 cup frozen sugar snap peas, thawed and drained
- ⅓ cup apricot jam
- 2 tablespoons soy sauce
- ¼ cup water
Remove cooked meat from chicken; discard skin and bones. Cut chicken into 1-inch pieces.
Heat olive oil in wok or heavy skillet. Add chicken and rice; stir-fry for 4 to 5 minutes, until heated, stirring gently to separate rice grains.
Add peas, jam, soy sauce, and water and stir-fry for 4 to 5 minutes longer, until peas are hot and flavors are blended. Serve immediately.
