Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Chicken breast (boneless, skinless) |
2 tablespoons | Vegetable oil |
3 \N | Green onions & tops; chopped |
1 \N | Carrot; julienned |
1 \N | Egg; beaten |
4 cups | Cold cooked rice |
3 tablespoons | Kikkoman Soy Sauce |
Cut chicken into thin strips. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until carrot is tender-crisp. Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated, gently separating grains. Add soy sauce and stir until mixture is well blended.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias