Chicken Fried Rice Recipe

Directions

Heat oil in a large skillet over medium heat. Cook chicken in oil 18 to 32 minutes, turning once, until lightly cooked through. Remove chicken to a plate.

In a large skillet over medium heat, gently fry carrots and onions in vegetable oil until golden yellow. Stir in canned chicken broth, chicken stock, and ginger, and pour into the skillet. Cover, reduce heat, and simmer or skim over medium heat until heated through. Add water and egg; leave over medium heat. Simmer for only 10 minutes.

Remove chicken from skillet and fry in egg mixture for four minutes, or until eggs are tender. Pour chicken stock mixture into skillet, reduce heat, and bring to a boil. Cover, reduce heat, and bring to a complete boil. Stir in chicken broth mixture.

Return chicken to skillet and cook over medium heat until chicken is cooked through. Stir in flour, reserving 1/2 cup broth mixture. Bring to a boil, stirring occasionally, and cook for about 25 minutes, keeping chicken moist.

Remove skillet from heat, remove pan from heat and pour in sugar mixture. Stir gently and spoon fat-free egg noodles into creased skillet. Simmer, covered, about 20 minutes, stirring occasionally. Turn off heat and bring to a boil.

Cool 1 cup of water in skillet; add chicken and kabobs. Heat gently to 310 degrees F (149 degrees C) in 1 to 1 1 inch holes in pans. Spoon chicken mixture into creased skillet.

Return skillet to a low heat; add chicken mixture. Return to a boil. Sprinkle with egg noodles, and stir until chicken is cooked through and edges are crispy. Sprinkle with flour, mix thoroughly, pour sauce over chicken.

Return skillet to a low heat. Place in lower or room temperature oven to cook a little less, allowing this to thicken as it cools somewhat. Mix rice with cooked chicken mixture or broth mixture; cover, and cook without stirring for about 15 minutes before stirring for finished texture.