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Chicken Fried Rice Recipe

Ingredients

1 tablespoon vegetable oil

2 slices celery, diced

6 skinless, boneless chicken breast halves

1 large onion, diced

2 (10 ounce) cans (1.75 ounce) cans condensed cream of chicken soup

2 cups water

2 cubed chicken

1 cup cooked rice

1 1/2 tablespoons salt

4 green onions, minced

Directions

Heat oil in a large, heavy skillet over medium heat. Add celery and chicken; saute until crisp. Stir onion and cream of chicken until golden, about 4 minutes.

Stir chicken into onion mixture. Return chicken and vegetable mixture to skillet on low heat. Heat chicken to longer-lasting crispness. Remove the chicken from skillet and discard skin. Heat 1 cup water to bring to a boil, add chicken and then vinegar in a small amount. Add green onion and stir. Remove from heat. Heat the water, vinegar, chicken broth and salt into a shaker jar, pour a generous amount into jar and shake vigorously to thicken. Seal and shake slightly to distribute.

Chop cooked chicken and garnish with chicken, celery and onion. Serve hot.