Chicken Fried Rice....

RECIPE INGREDIENTS 2 cups Vegetable oil 1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice 3 large eggs, lightly beaten 1/2 teaspoon salt 3 cups cold cooked white rice (1 cup raw rice) 1/2 cup frozen peas, defrosted, or fresh peas, cooked 1/4 teaspoon freshly ground black pepper 2 teaspoons soya sauce 1 cup thinly sliced edible green leaves

DIRECTIONS Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to 350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer to drain the oil and reserve it. Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to 1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine the rice, eggs, and peas and to heat through.