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Rice: Chinese Chicken Fried Rice

Source of Recipe

Cooking Light, Sept 1994, page 100


List of Ingredients

2/3 cup egg substitute
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
2 teaspoons vegetable oil -- divided
1/2 pound skinned boned chicken breasts -- cut into strips
2 teaspoons minced peeled gingerroot
1 clove garlic -- minced
1 cup slivered onion
2 ounces lean lower-salt cooked ham
cut into julienne strips

3 cups cooked long-grain rice
1 cup frozen green peas -- thawed
2 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1/4 teaspoon salt
1 cup loosely packed romaine lettuce -- thinly sliced
1/2 cup sliced green onions


Recipe

Combine first 3 ingredients in a bowl; stir well, and set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add egg mixture; cook 1-1/2 minutes or until set, stirring constantly. Remove egg from skillet; set aside. Wipe skillet with a paper towel. Heat 1 teaspoon vegetable oil in skillet over high heat. Add chicken; saute 2 minutes or until done.

Remove from skillet; set aside, and keep warm. Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add gingerroot and garlic; saute 10 seconds. Add onion and ham; saute 1 minute. Add rice; sauteé 2 minutes. Add peas; saute 1 minute. Return egg mixture and chicken to pan. Add soy sauce and next 2 ingredients; cook an additional 30 seconds. Remove from heat; stir in lettuce and green onions. Yield: 6 servings