Chinese Fried Rice

Fresh vegetables and classic Asian flavors go together fast in this flavorful chicken and rice entree.

1 cup uncooked regular long-grain white rice
2 cups water
1 egg, beaten
1 pound ground chicken
1 cup sliced fresh mushrooms
1/2 cup sliced celery
1 small can sliced water chestnuts, drained
1/3 cup soy sauce
1 tablespoon light sesame oil
1/2 teaspoon hot pepper sauce
1 1/2 cups fresh snow peas, halved diagonally
1/3 cup shredded carrots
1/2 cup chopped green onions (about 8 medium green onions)

Step One: Cook rice in water as directed on package. Set aside, if finished before chicken mixture.

Step Two: Meanwhile, spray medium skillet with non-stick cooking spray. Heat over medium heat. Add beaten egg to skillet; cook 1 minute or until firm but still moist. Remove from skillet; cut into thin strips. Cover to keep warm.

Step Three: In a wok, cook ground chicken for about 5 minutes. Then add mushrooms, celery and water chestnuts and cook over medium heat about 3 to 5 minutes more until chicken is thoroughly cooked, stirring frequently.

Step Four: In a small bowl, mix soy sauce, sesame oil and hot pepper sauce; stir into chicken mixture. Add pea pods, shredded carrots, onions, cooked egg, and cooked rice; cook 2 to 3 minutes longer or until thoroughly heated, stirring constantly.

6 servings