Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, canola oil, chicken, Chicken Fried Rice, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, egg beaters original, Eggland's Best eggs, food, frozen peas and carrots, garlic powder, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, lachoy water chestnuts, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice
I’ve always assumed that great Chinese meals were only available at Chinese restaurants. I knew that was silly of me and I really just needed to learn a little about this unfamiliar cooking style. The opportunity dropped into my lap when my son showed me this recipe online and asked if I could make it for dinner.
It may be a small step, but just learning to make this basic, simple to prepare chicken fried rice feels like a much bigger step to me. I can’t wait to expand my recipe box with other new, exotic dishes!
Recipe is courtesy of LaChoy.
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Quick Tip: Refrigerate your cooked white rice before adding to your skillet or wok.