Rice, Chicken Fried



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  2. Cook rice according to package instructions; set aside.

  3. Pound breasts with a mallet until 1/4 inch thick. Cut into strips (each 3 inches long and 1/2 inch wide). Season with salt and pepper.

  4. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Cook chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.

  5. Reduce heat to medium; add remaining tablespoon oil. Add eggs; just as whites begin to set, stir to scramble.

  6. Add scallions and ginger; cook 1 minute.

  7. Add reserved rice and bell pepper; cook 2 minutes.

  8. Stir together soy sauce, sugar, and stock; add to skillet.

  9. Add snow peas and reserved chicken; cook until heated through, about 3 minutes.