1 large bonless chicken breast
2 regular size cans Swanson's chicken broth. (low sodium)
2 cups long grain rice
1 bottle of Earp's
3 large eggs
Small quantities of assorted vegetables: (carrot, onion, petite peas, zucchini squash, broccoli, ect. for stir fried rice)
1 tsp. salt
All vegetable cooking oil
Red and blue Food coloring
Cut chicken breast into 1/2" x 1" strips. In a mixing bowl, combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces from bowl and dredge in corn starch.
Heat a skillet along with just enough vegetable oil to fry off your chicken strips. Once heated, place strips into skillet and fry aprox. 1 minute per side or until done. Remove from skillet onto a plate and allow any excess oil to drain off. Set aside in refrigerator.
Place rice (not rinsed) into a 2 quart sauce pan (one with a good lid). Add enough chicken broth to cover the rice by 1". Add 1 tsp. salt. If 2 cans of broth did not cover the rice by 1" add a little water. Bring to a boil, cover and set burner to a very low setting and cook for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20 minutes, remove from heat.
In a mixing bowl beat well 1 egg, 2 TBS cold water and a few drops of red Food coloring. In a seperate bowl, do the same but with the blue Food coloring.
Heat a frying pan with 2 TBS. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and saute' until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates so as to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue Food coloring mixture. Now, saute' off the remaining vegetables, add the remaining rice and complete the wedge pattern on each plate.
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