Easy Chicken Fried Rice
Quick and easy chicken fried rice. This is a great way to use up leftover cooked rice.
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bacon
diced |
*
|
| ½ | each |
sweet red bell peppers
diced |
|
| 1 | large |
eggs
beaten |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
scallions, spring or green onions
finely chopped |
|
| ⅛ | cup |
green peas
frozen or fresh |
|
| 2 | cups |
rice, cooked
cold |
|
| 2 | cups |
chicken
cooked and shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bacon
diced |
*
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 1 | large |
eggs
beaten |
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 59 | ml |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
green peas
frozen or fresh |
|
| 473 | ml |
rice, cooked
cold |
|
| 473 | ml |
chicken
cooked and shredded |
|
Directions
Cook the bacon in a wok or large skillet until crisp.
Remove the bacon and add the scallions, red bell pepper, and peas, cook for about 1 minute.
Add the egg and scramble.
Stir in the rice and add the chicken, bacon, and soy sauce (add more or less soy sauce according to taste).
Serve immediately.
