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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Lite' Chicken Fried Rice

Either served with an egg roll or even as a side with another Asian entrée, Chicken Fried Rice has the aroma that will have you cooking it time and time again.


For 3 Serving(s)


  • 2 tablespoon(s) oil
  • 4 ounce(s) chicken breast, diced small
  • 1 egg, beaten
  • 1/4 cup(s) lite soy sauce
  • 1/4 teaspoon(s) black pepper
  • 1/2 teaspoon(s) sugar
  • 1/2 cup(s) frozen peas
  • 1/4 cup(s) shredded carrots
  • 3 cup(s) white rice, cooked

'Lite' Chicken Fried Rice Directions

  1. In a wok or large skillet, add the oil over high heat until very hot, about 15 seconds. Add the chicken and cook, constantly stirring, until cooked through, about 1-2 minutes, depending on the size of the chicken.
  2. Add the peas and carrot, continue cooking and stirring for 2 minutes.
  3. Add the egg and break up while cooking until done, 30 seconds.
  4. Add soy sauce, pepper and sugar, stirring and cooking for 30 seconds.
  5. Add rice and cook an additional 2 minutes, stirring well to combine. Remove from heat and serve.