Chicken Fried Rice and Sweet and sour sauce
When meal planning for the week I plan on having extra leftover rice to use in this.... Whenever I cook Chicken Fried Rice for a potluck people ALWAYS ask for my recipe.. so here it is ! enjoy!
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- 2 large
- oil as needed
- 2 - 3 slice
- bacon.chopped to med-fine
- 4 Tbsp
- soy sauce, low sodium
- 2 large
- chicken breasts, boneless and skinless cut into 1/3 inch pieces
- 2 Tbsp
- chopped garlic (i use the prechopped in a jar)
- 1 Tbsp
- fresh ginger.grated (freezeing it will make it easier to grate)
- 1/2 tsp
- 3-4 c
- , leftover white rice
- 1 bag(s)
- frozen (16 oz.)mixed vegetables
- 1/2 bunch
- green onion,sliced in 1/2 inch pieces
1marinade chopped chicken breasts in soy sauce, garlic, ginger, and cornstarch. Set aside.
2fry eggs in a small amount of oil until set. flip over and cook until other side is cooked. remove and chop into small pieces. set aside.
3Fry bacon in heavy skillet until crisp. Remove bacon, set aside.
4Fry chicken in bacon drippings until no longer pink in the middle. Remove and set aside.
5Fry rice on med high heat in drippings until tan in color, stirring as needed. adding a small amount of oil if needed .
6add frozen vegetables and cover.
cook on med-high until vegetables are crisp tender. stirring as needed .
7Add chicken, green onions, bacon and eggs . Toss and serve.
8For E-Z sweet and sour sauce combine:
1 cup catlina salad dressing
1 cup pineapple juice
2 Teaspoons cornstarch.
heat until thickened.