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Short -Cut Chicken Fried Rice

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Recipe easily doubles for more servings. Freezes well. Prep time does not include cooking and cooling the rice. You can use your favorite marinade, I use Ken's and I do NOT marinade chicken first. But if you like you may do so.
by MsSally
30 min 15 min prep

1 cup long grain white rice

2 cups water

1 chicken bouillon cube

1 cup Egg Beaters egg substitute

1 1/2 lbs chicken breast tenders, cut in bitesized pieces

1 cup onions, chopped

1 (16 ounce) package frozen peas and carrots

1/2 cup teriyaki marinade

2 tablespoons light soy sauce

1/2 teaspoon ground ginger

1 teaspoon garlic powder



1. Disolve boulion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
2. Cook egg beaters in skillet till fluffy. Set aside keep warm.
3. Saute chicken and onion in same skillet till done about 3 to 4 minutes.
4. Add marinade, peas and carrots, and rice. Mix well.
5. Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
6. Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups aprox.

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