Chicken Fried Rice for Two
Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck — Plymouth, MN
Ingredients
- 3/4 cup finely chopped carrot
- 1/4 cup chopped celery
- 4-1/2 teaspoons canola oil
- 2 cups cold cooked instant rice
- 2 eggs, beaten
- 1 cup cubed cooked chicken
- 1 green onion, chopped
- 1 tablespoon soy sauce
- 1/8 teaspoon pepper
Reviews
Delicious recipe! The addition of fresh vegetables gave it an authentic taste. I doubled the recipe for my family of four. I didn't have green onion on hand, so. I boiled some green beans and added them to the mix. I substituted the cubed chicken for one pound of shredded rotisserie chicken.
Ok quick dinner with left overs