Fried Rice with Chicken

SUBMITTED BY: Susan Johnson

"'I love fixing this recipe for my husband and me,' writes Susan Johnson of Rockford, Illinois. 'Every time I make it. I try adding something new. I love to serve it with sweet sour sauce.'"

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

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INGREDIENTS

3 bacon strips, diced
1/2 pound skinless, boneless chicken breast halves - cubed
1 medium carrot, chopped
1 celery rib, chopped
2 eggs, beaten
1 1/2 cups cooked rice
2 tablespoons soy sauce

READ REVIEWS (9)

DIRECTIONS

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the drippings, saute the chicken, carrots and celery until chicken juices run clear; remove and keep warm. In the same skillet, scramble eggs over medium heat, breaking into small pieces. Stir in the chicken mixture, rice, soy sauce and bacon.

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REVIEWS

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Reviewed on Sep. 26, 2007 by Trischa

This is delicious! My picky two-year-old even ate it. To make it slightly more healthful I did add a couple handfuls of frozen peas (thawed) when I added the other veggies. Next time I might make it with a little less bacon and add some asparagus, but this is really one of those recipes to which you can add whatever your family likes or just stick to the recipe the way it is and it will still taste great.

3 users found this review helpful

Reviewed on Sep. 22, 2007 by GRANDMANORMA

Very simple to make. Delicious to eat. I followed the recipe exactly.

2 users found this review helpful

Reviewed on Sep. 23, 2007 by Dianne-Bakes

Good Recipe - I really enjoyed! I did add some chopped green onions and water chestnuts at the very end - just long enough to heat. For a little extra kick - add about 3/4 tsp of ground cayenne. This one is a keeper! Thank you!

1 user found this review helpful

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