Tuesday, August 4, 2009

Chicken & Mushroom Fried Rice

1 C. white rice
2 C. water
1 tsp. parsley
1 T. dry minced onion
1/2 tsp. roasted garlic powder

4 oz. can mushrooms, drained
1 1/2 C. grilled chicken, chopped
2 eggs, lightly scrambled
1/4 C. olive oil
3 T. soy sauce
1/3 C. chopped onion
1/2 tsp. cumin
2 T. gingerroot, peeled and grated
1 T. minced garlic
1/4 tsp. oregano
salt & pepper

In large, deep skillet, toast rice in cooking spray over medium high til rice is opaque. Add in water, parsley, dry minced onion, and roasted garlic powder. Cover and simmer 10 minutes (stirring occasionally) or til all the liquid has been absorbed.

In a wok, add oil and chopped onion, ginger, and garlic. Sauteed til onion is translucent, add in egg, cook over a medium high. Once egg is partially cooked, add in all remaining ingredients. Cook for 12-15 minutes, til egg is fully cooked and all ingredients have been heated through.

Serve as a side or as a main dish.

Yield = 4-5 servings
Remove lid, stir, and cool.


  1. This sounds wonderful! I hope you don't mind but I'm copying this one. This one is making me hungry.