Chicken Fried Rice

Active Time: 15 Minutes Total Time: 15 Minutes Makes 4 servings

INGREDIENTS 2 cups vegetable oil 1 pound boneless, skinless chicken breast meat, dice into 1/2-inch cubes 3 large eggs, lightly beaten 1/2 teaspoon salt 3 cups cold cooked white rice (1 cup raw rice) 1/2 cup frozen peas, defrosted, or fresh peas, cooked 1/4 teaspoon freshly ground black pepper 2 teaspoons soy sauce 1 cup thinly sliced iceberg lettuce DIRECTIONS Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to 350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer to drain the oil and reserve it. Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to 1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine the rice, eggs, and peas and to heat through. Add the chicken, the remaining salt, and the pepper, and stir-fry for 30 seconds. Add the soy sauce and lettuce and stir-fry for another minute, or until all the ingredients are hot. Transfer the rice to a platter and serve.

Nutrition Information Makes 4 servings - Facts Per Serving: Calories: 1314 Cholesterol: 225mg Fiber: 2g Fat. Total: 115g Sodium: 584mg % Cal. from Fat: 79% Carbohydrates, Total: 37g Protein: 35g Fat, Saturated: 0g