Chicken Fried Rice

• 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
• 7 teaspoons lower-sodium soy sauce, divided
• 1 teaspoon cornstarch
• 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons fresh lime juice
• 1 teaspoon chili paste with garlic
• 2 tablespoons canola oil, divided
• 2 large eggs, lightly beaten
• 1 cup chopped white onion
• 1 teaspoon grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 cup frozen green peas, thawed
• 1/2 cup chopped green onions

1. Cook rice according to package directions, omitting salt and fat.
2. Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.
3. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 4 minutes or until lightly browned. Push chicken to one side of skillet; add eggs to open side of pan. Cook 45 seconds, stirring constantly; stir eggs and chicken mixture together. Remove chicken mixture from pan; keep warm. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add white onion, ginger, and garlic; cook 2 minutes or until fragrant. Add rice; cook 1 minute. Add peas; cook 1 minute. Add chicken mixture and soy sauce mixture; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in green onions.

boil, lower, cornstarch, skinless, hoisin sauce, rice wine vinegar, lime juice, chili paste with garlic, canola oil, eggs, white onion, fresh ginger, garlic, frozen green peas, green onions

Taken from www.myrecipes.com/recipe/chicken-fried-rice-1 (may not work)