Chicken Fried Rice

I was going through an old recipe book that belonged to my great aunt and found several recipes that had been cut out of newspapers, magazines, and food packages.  This is simple recipe that caught my eye.

Chicken Fried Rice

3 tbsp apple-cider vinegar
1 tbsp honey
1 tsp salt
½ tsp ground ginger
2 tbsp vegetable oil
1 medium sweet red pepper – cubed
1 pound chicken thighs – boneless, skinless – cut into ¼ inch strips
6 oz cabbage – shredded
2 ¾ cups cooked rice
¼ cup green onion – chopped

Combine vinegar, honey, salt, and ginger in a small dish and set aside.  Heat the oil in a large nonstick skillet over medium-high heat.  Add red pepper and cook for 1 minute, stirring the whole time.  Add the chicken and cook for 4 minutes or until chicken is no longer pink, stirring the whole time.  Add cabbage and cook for 2 minutes.  Stir in the vinegar mixture until well mixed.  Slowly add the rice.  Cook for 3 to 5 minutes or until completely heated.  Stir in green onion and serve.

Some people add scrambled eggs to the mixture.  You can cook the eggs separately and add when you add the rice or add to the cooking chicken before you add the cabbage.

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