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Festival Rice




Source of Recipe


Posted by Mary Ellen


Recipe Link: Home Cookin'

List of Ingredients




4 ozs. chicken breast, washed and patted dry, cut into 3/4-inch shreds
1 tsp. dry sherry
1 tsp. cornstarch
1 tbl. peanut oil
3 shallots, peeled and chopped
10 dried shiitake mushrooms, soaked in hot water to cover for 30 minutes, drained & diced
4 ozs. thick-sliced cooked ham, cut into 1/2-inch cubes
1 (7-oz.) can tiny shrimp, drained
1/2 cup blanched almonds or hazelnuts, chopped
4 cups cold, cooked extra-long grain rice
2 to 3 tbls. reduced-sodium soy sauce
1 tsp. sugar
1/2 cup frozen green peas
Salt and freshly ground black pepper to taste


Recipe



In a small bowl, combine the chicken, sherry and cornstarch; let stand 15 minutes.

In a large skillet or wok, heat the peanut oil over medium-high heat. Add the shallots and stir-fry for 1 minute. Add the chicken pieces and stir-fry until chicken is cooked, about 4 minutes. Add the diced mushrooms, ham, shrimp and almonds or hazelnuts. Stir-fry about 2 minutes. Add the rice and stir until heated through. Sprinkle with soy sauce, sugar and green peas. Continue to stir-fry until the peas are cooked. Season with salt and pepper if desired.

Makes about 6 cups.

Nutritional analysis per 1/2-cup serving: 173 calories (16 percent from fat), 3 grams fat (trace of saturated fat), 23 grams carbohydrate, 219 milligrams sodium and 24 milligrams cholesterol.