"I love fixing this recipe for my husband and me," writes Susan Johnson of Rockford, Illinois. "Every time I make it. I try adding something new. I love to serve it with sweet sour sauce."
- 3 bacon strips, diced
- 1/2 pound boneless skinless chicken breasts, cubed
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 2 eggs, beaten
- 1-1/2 cups cooked rice
- 2 tablespoons soy sauce
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the drippings, saute the chicken, carrots and celery until chicken juices run clear; remove and keep warm. In the same skillet, scramble eggs over medium heat, breaking into small pieces. Stir in the chicken mixture, rice, soy sauce and bacon. Yield: 2 servings.
Originally published as Fried Rice With Chicken in Quick Cooking March/April 2005, p53
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