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Sunday, December 14, 2014

Chicken Fried Rice

Posted by Chantel Martiromo
Recipe contributed by Everything Busy Moms' Cook Book By Susan Whetzel Published by Adams media. You can view its website at

If you don't have left over cooked chicken and rice, you can get some cooked chicken from your local deli and purchase cooked rice from any Chinese takeout place.
Serves 4
2 cooked Herbed Chicken Breast
2 tablespoon olive oil
2 cups cooked Jasmati rice
1 cup frozen snap peas, thawed
and drained
1/3 cup apricot jam
2 tablespoons soy sauce
1/4 cup water
1. remove cooked meat from chicken; discard skin and bones. Cut chicken into 1-inch piece.
2. Heat olive oil in wok or heavy skillet. Add chicken and rice, stir fry for 4-5 minutes until heated, stirring gently to separate rice grains.
3. Add peas, jams, soy sauce, and water and stir-fry for 4-5 minutes longer, until peas are hot and favors are blended. Serve immediately.

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