Chicken Fried Rice
Chunks of chicken breast make this Chinese favorite a satisfying main dish; snow peas add crunch and vitamin C.
Martha Stewart Kids, Spring
- 1 cup long-grain white rice
- 2 boneless, skinless chicken breasts (12 ounces total)
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 2 large eggs
- 2 scallions, trimmed and thinly sliced on the diagonal
- 1 teaspoon grated and peeled fresh ginger
- 1/2 cup diced red bell pepper (about 1 small pepper)
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/2 cup homemade or low-sodium store-bought chicken stock
- 1 cup snow peas, trimmed, sliced on the diagonal into thirds
- Cook rice according to package instructions; set aside. Pound breasts with a mallet until 1/4 inch thick. Cut into strips (each 3 inches long and 1/2 inch wide). Season with salt and pepper.
- Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Cook chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.
- Reduce heat to medium; add remaining tablespoon oil. Add eggs; just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. Stir together soy sauce, sugar, and stock; add to skillet. Add snow peas and reserved chicken; cook until heated through, about 3 minutes.
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