A new me in 2010!

Can I make my goal in GPT this year?

Tuesday, November 24, 2009

Chicken Fried Rice

Okay, I'm late in posting this..lol. Sorry! Monday was a rather bad day for us. I would ask that you all keep us in your prayers please. We're going thru something right now that only God can help us fix.

Now! Onto the regular posting!

Today's decluttering went quite well. In the bathroom I cleaned out the medicine cabinent getting rid of all expired meds and compressing double bottles into one etc. Also cleaned out my drawer of junk..lol. Got a half of a 13 gallon trash bag out of the bathroom.

Onto the Master bedroom...it was scary. I literally mean it scared me. :D Anyhow, I got all laundry that was sitting around put away nice and neat, got the bed moved and the dresser moved and the entire thing spic and span. Took out 2 bags of old clothes or ones that no longer fit DH or myself.

Onto Mmmm-Monday!

Today's Mmmm moment is homemade Chicken Fried Rice! YUMMY!

  • 3 tablespoons vegetable oil, divided
  • 3 eggs, beaten
  • 3 cups cold cooked white rice
  • 2 cups chopped cooked chicken
  • 1/2 cup sliced celery
  • 1/2 cup shredded carrot
  • 1 cup frozen green pea, thawed
  • 2 green onions, sliced
  • 1-3 tablespoon soy sauce


  1. To cook chicken-wrap tightly in foil (making sure to seal the ends -- you want it completely wrapped) and bake on a baking sheet @ 350 for 35-40 min or until no longer pink. No seasonings needed. The foil keeps the juices in with the meat resulting in a VERY moist piece of chicken.

  2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat
  3. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
  4. Put remaining 2 tablespoons of oil in the wok and turn heat up to high.
  5. Stir in rice until each grain is coated with oil.Stir in chicken, celery, carrot, peas and green onions.
  6. Reduce heat to medium, cover and allow to steam for 5 minutes.Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
  7. **NOTE: The rice used in this HAS to be cold. I fix mine in the morning and then leave it in the fridge until dinner time.
Enjoy! Tomorrow is Timeless Tuesday! I love all things vintage so on Tuesday's we're gonna explore that love! Hope to see ya'll!