Soy & Ginger Chicken and Fried Rice

July 07 , 2011 by: Marga Munson Main Dish, Vegetables

Serves 2 (with rice leftover…perfect for lunch the next day!)
1 tablespoon vegetable oil
1 large or 2 small boneless/skinless chicken breasts
¼ cup soy sauce
1 teaspoon granulated garlic
1 teaspoon ginger
1 teaspoon red pepper flakes

2 cups of water
1 cup of white or brown rice
1 package Steam Fresh mixed veggies
2 eggs
2 tablespoons soy sauce
1 teaspoon granulated garlic
Salt to taste

Combine all the ingredients for the chicken in a baggie and marinate at least 2 hours, up to 24 hours.
Bring the water up to a boil for the rice, then add it in and reduce the heat to medium-low and simmer for 20 minutes.
As the rice is cooking, heat the vegetable oil for the chicken in a sauté pan or wok. The wok is simple to use and you can fry the rice in it so it’s 1 less pan to clean.
Put the marinated chicken into the wok and brown on both sides, then reduce heat to medium-low and cover. Continue cooking about 10 minutes, or until juices run clear and all pink is gone.
When rice is done, remove from heat and fluff with a fork.
As chicken finishes, transfer it to a plate and keep covered.
Put the veggies into the wok and sauté until warmed through, then move them to the outer edge of the wok.
Crack both eggs into a bowl and then pour directly into the wok.
Using your spatula, move the eggs around until the are lightly scrambled. Keep as much of the veggies out of the way as possible. When the eggs are cooked to your liking, mix in all the veggies.
Add the rice to the wok, along with the soy sauce, granulated garlic and salt.
Mix all the ingredients and fry about 5 minutes, mixing every 30 seconds or so.

This is a yummy, simple meal. You won’t need to add much salt because of the soy sauce. Doesn’t need much to go with it besides a green salad and a smile.


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