| 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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