My husband is a big fan of Chicken Fried Rice so I tend to make it often. It's a great dinner and any leftovers reheat nicely. I also love my Calphlon wok and this recipe gives me an excuse to get it out and use it!
1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1/2 cup chopped onion
4 carrots, peeled
1 1/2 cups cooked medium chicken
1/4 cup chopped green onion
3 eggs, beaten
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool. Meanwhile, heat olive oil in a skillet and cook chicken until no longer pink, about 5 to 7 minutes. Remove chicken from skillet and set aside. Whisk eggs and scramble in skillet. Pour vegetable oil in wok and heat for 2 minutes. When the wok is hot, add in onions and carrots. Mix well and cook for 3 minutes. Mix in cooled rice and chicken and cook for another 3 minutes, stirring constantly. Mix in green onions, eggs, pepper, soy sauce. Cook for another 4 minutes, stirring continuously, until everything is blended evenly.