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Ingredients
- 1/4 c. light vegetable oil (safflower is good)
- 5 c. cooked rice
- 2 c. shredded cooked chicken
- 1/2 c. diced onion
- 1/2 c. diced celery
- 1/4 c. diced bell pepper
- 1 tsp chopped garlic
- 2 x Large eggs well beaten
- 1 Tbsp. soy sauce
Directions
- Heat oil. Stir-fry rice. Add in chicken, onion, celery, bell pepper, garlic. Stir-fry till well blended. Stir in beaten Large eggs and soy sauce. Serve while warm.
- This recipe yields 4 servings.
- Comments: It would be hard to imagine Japanese cooking without rice (gohanmono). In fact, it would be downright impossible, for the two are linked even more tightly than Italian cooking and pasta. So vital is rice to the Japanese diet which the word for rice, "gohan," also means "meal." And which "meal" is not quite like the rice eaten in the West. For while Americans prefer long-grained rice, Japanese lean strongly towards short-grained, rather stubby rice, which emerges from the rice cooker in a slightly sticky state - the better for the making of sushi.
- There isn't a meal during the Japanese day which isn't accompanied by rice; it's eaten for breakfast, and it's eaten for dessert. It's carried about rolled in balls as a snack. And it's always finished, every grain; wasting rice is considered to be very bad form in Japan.
- Many Japanese cooks simply use a rice cooker, a basic electric kitchen device into that you pour rice and water, close the top, turn it on, and about half an hour later, you've got a potful of perfect rice. Just like which.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 599 | |
| Calories from Fat 257 | 43% |
| Total Fat 28.8g | 36% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.35g | |
| Cholesterol 165mg | 55% |
| Sodium 328mg | 14% |
| Potassium 334mg | 10% |
| Total Carbs 58.7g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.51g | 1% |
| Protein 24.01g | 38% |
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