Chicken Fried Rice

From the kitchen of SteakNPotatoesKindaGurl

• 1 cup long-grain white rice
• 2 boneless skinless chicken breasts (12 oz total)
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 large eggs
• 2 green onions, rinsed and thinly sliced on the diagonal
• 1 tsp grated and peeled fresh ginger
• 1/2 cup diced red pepper (I had a large pepper and used 3/4 of it)
• 2 tbsp soy sauce
• 1/2 tsp sugar
• 1/2 cup chicken stock
• 1 cup frozen snow peas, cooked according to package directions

Cook rice according to package instructions. Set aside. 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.

Heat 1 tbsp oil in a medium nonstick skillet over medium heat until hot but not smoking. Cook chicken until just cooked through. Transfer to a plate.

Reduce heat to low and add remaining tablespoon oil. Add the eggs; Just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. In a separate bowl, stir together the soy sauce, sugar, and stock; add it to the skillet. Add the cooked snow peas and reserved, cooked chicken; cook until heated through.

http://steaknpotatoeskindagurl.blogspot.com/2011/09/martha-mondays-chicken-fried-rice.html