Chicken Fried Rice

by Ellie Weightman, adapted from "Cooking with Paula Deen" cookbook

3 cups cooked rice (see RICE below)
2 boneless skinless chicken breasts, cut into bite-size pieces

4 1/2 tbsp low-sodium soy sauce

3 tsp sesame oil, (toasted or reg)

2 large eggs, beaten

¾ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
2 cloves garlic, minced
1 cup broccoli florets
4 oz sliced mushrooms
4 oz sliced water chestnuts, drain and rinse
½ cup frozen peas, thawed
1/8 tsp crushed red peppers

Garnish: Sesame seeds, chopped green onions

In a zip lock bag, combine chicken and 1 ½ tbsp soy sauce; massage and let sit 30 minutes while you chop your vegetables.

Remove chicken from soy sauce, discarding soy sauce.
 In a large wok, heat 1 ½ tsp sesame oil over medium-high heat. Add chicken and cook stirring occasionally for about 3 minutes or until cooked through. Remove with slotted spoon; set aside and keep warm by covering.

Add eggs and cook 2 minutes, stirring constantly until scrambled. Remove from pan; set aside and keep warm by covering.

Heat remaining 1 ½ tsp oil. Add carrot, celery, onion, garlic and 1 ½ tbsp soy sauce, cook for 4 minutes, stirring occasionally.

Add broccoli and mushrooms and cook for 5 minutes or until tender.

Stir in pre-cooked rice, water chestnuts, peas, red pepper flakes, cooked chicken and any accumulated juices, scrambled eggs and remaining 1 ½ tbsp soy sauce.

Garnish with sesame seeds and green onions if desired. Serve immediately.

NOTE: Be careful adding any additional soy sauce, can be salty, so go easy.

RICE: Cook your rice earlier in the day or the night before. Put in bowl and cover. Put in refrigerator. If rice is pre-cooked and cool, it will not mush in the wok. You can use white, brown, long grain, basmati or whatever your preference.