Chicken Fried Rice

• 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, sliced
• 12 cup frozen peas
• 1 tablespoon minced gingerroot
• 4 cloves garlic, minced
• 4 cups cooked long-grain rice
• 14 cup chicken stock
• 2 green onions, chopped
• 1 teaspoon sesame oil
• 34 teaspoon salt
• 12 teaspoon asian chili paste or 12 teaspoon hot pepper sauce
• 2 cups bean sprouts

1. Cut chicken into 1/2-inch cubes.
2. In wok or shallow Dutch oven, heat oil over high heat; stir-fry chicken, onion and carrots until are tender and chicken is no longer pink inside, about 8 minutes.
3. Add peas, ginger and garlic, stir-fry over medium heat for 2 minutes.
4. Add rice, stock, green onions, seasame oil, salt and chili paste; stir-fry until hot, about 5 minutes.
5. Stir in sprouts.
6. Variations: Pork Fried Rice: Replace chicken with 1lb pork loin, trimmed and cut in 1/2-inch chunks, or pork stir-fry strips Shrimp Fried Rice: Replace chicken with 12oz frozen cooked small shrimp.

chicken breasts, vegetable oil, onion, carrots, frozen peas, gingerroot, garlic, rice, chicken, green onions, sesame oil, salt, asian chili paste, bean sprouts

Taken from www.food.com/recipe/chicken-fried-rice-62147 (may not work)