Chicken fried rice
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Chicken fried rice

Pictured is a double batch without peas.

Stephanie Michele

Ingredients

  1. 2-3 lbs chicken
  2. 4 C rice (1 smaller box minute rice is what I use)
  3. 2 eggs
  4. 1/2-3/4 C Carrots chopped
  5. 1 bunch green onions chopped
  6. 1/2 C frozen peas
  7. Garlic
  8. Olive oil
  9. Butter
  10. Salt/pepper

Steps

  1. Cook rice and refrigerate overnight.

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  2. Cook and shred chicken. I like using frozen and sticking it in the crockpot the night before covering with water and adding some chicken bullion. Cook on low 8-10 hours and it will shred easily.

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  3. Scramble your eggs and set aside.

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  4. Sauté the chopped carrot sticks in olive oil and garlic and set aside.

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  5. Fry your rice in a deep pan with olive oil. Add a little soy sauce when your almost done frying and mix well.

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  6. Mix together all your ingredients except the rice and set aside.

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  7. Put melted butter in the bottom of the pan you will be using to bake in the oven. Use at least one stick.

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  8. Add your rice, mix into the butter, then add and mix in the rest of your ingredients.

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  9. Bake in 350 oven 20 minuets or so until warm all the way thru.

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  10. Add your frozen peas right before baking.

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