Chicken Fried Rice II

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      Chicken Fried Rice II
      2 tsp sesame oil
      2 tbs reduced sodium gluten-free tamari
      2 tbs rice vinegar
      1 tbs granulated sugar
      2 tsp cornstarch
      2 tbs canola oil
      1 egg, beaten
      8 oz cooked chicken breast, chopped or shredded
      1 cup sliced mushrooms
      1 cup grated carrot
      1 cup frozen peas
      1 cup shredded green cabbage
      4 cups cooked brown rice
      1/4 cup roasted and salted cashews, roughly chopped
      In a small bowl whisk sesame oil, tamari, rice vinegar, sugar, and cornstarch.

      Set aside.
      Heat one tbs of oil in a large skillet or wok over high heat.
      Add egg and gently scramble. Remove from pan and set aside.
      Heat remaining oil in skillet. Add chicken and vegetables and cook for 2 to 3 min.
      Add sauce and cook for 2 min more to thicken sauce
      Add rice and cooked egg.
      Continue to cook, stirring frequently until all ingredients are heated through, about 5 min.
      Serve topped with cashews.

      Serves 6
      Sandwich smilie

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