1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long g
r
ain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chop
p
ed
1/4 c. green pepper, finely chopped
1/4 c. ce
le
ry, thinly sliced
2 eggs, slightly bea
t
en
1 c. lettuce, finely shredded
Combine chicken, soy
sauce and 1/2 teasp
o
on salt and let stand for 15 minutes.
Cook rice in hot oil in
s
killet over medium heat until golden brown, stirring frequently.
Reduce heat and
add chicken with soy sa
u
ce and broth. Simmer, covered, for 20 to 25 minutes or until rice is tender.
Remove cover
for last few minutes.
Stir in o
n
ion, green pepper and
celery.
Cook,
uncovered, over medium heat until liqu
i
d is absorbed.
Push rice mixture to side of skillet and add eggs.
Cook until almost
set,
and
then bl
e
nd into rice. Stir in let
t
uce and serve at once.
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CHICKEN PECAN QUICHE
1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. ch
o
pped pec
a
ns
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
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