Fried Rice with Chicken Breast and Sugar Snap Peas

Fried Rice with Chicken Breast and Sugar Snap Peas

Ingredients


1 boneless skinless chicken breast half

3/4-lb. sugar snap peas

2 C. cooked and cooled white rice, preferably made a

day ahead

2 garlic cloves, minced

1 small onion, minced

1 egg, lightly beaten

2 Tbs. soy sauce

2 Tbs. peanut oil or vegetable oil

Salt

Freshly ground black pepper

2 Tbs. coarsely chopped cilantro leaves or Italian parsley

Directions



With a sharp knife, trim away any fat or connective tissue

from the chicken breast. Cut the meat into 1/2-inch cubes.

Rinse the sugar snap peas under cold running water. Pat

them thoroughly dry with a clean kitchen towel or paper

towels. With your fingertips, pinch off the stem end of

each pod and pull lengthwise along the seam to remove

the strings.

In a bowl, gently rub the cold rice between

your fingers to separate it into individual grains.

Within easy reach close to the stove, arrange the chicken

breast cubes, sugar snap peas, rice, garlic, onion, beaten

egg and soy sauce.

Heat a nonstick wok or a large, heavy

nonstick skillet over medium-high heat. Add the oil. When

it is so hot that it is barely beginning to show slight

wisps of smoke, add the garlic, onion and cubed chicken

breast. With a stir-fry spatula or a long-handled wooden

spatula or spoon, stir constantly until the chicken pieces

begin to color slightly 2 to 3 minutes.

Add the sugar snap

peas and stir-fry just until their color brightens, about

30 seconds. Then add the rice and stir-fry for 2 minutes

more. Drizzle the beaten eggs around the rim of the wok or

skillet so that it cooks before it touches the rice. Stir

the egg into the rice. Sprinkle in the soy sauce and stir

well. Season the fried rice to taste with salt and pepper.

Transfer the mixture to a heated serving dish or individual

plates, garnish with cilantro or parsley, and serve

immediately.

Serves 4.