| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Stir-fry, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken breast (boneless, skinless) |
| 2 |
tb |
Vegetable oil |
| 3 |
|
Green onions & tops; chopped |
| 1 |
|
Carrot; julienned |
| 1 |
|
Egg; beaten |
| 4 |
c |
Cold cooked rice |
| 3 |
tb |
Kikkoman Soy Sauce |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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