Chicken Fried Rice (American style)

3 cups uncooked white rice (I use basmati, but any will work)
2 chicken legs
1 cup frozen peas
1 cup water chestnuts, chopped
2 eggs, beaten
1/3 cup low sodium soy sauce, more or less to taste

--Boil chicken legs in a stockpot full of water until meat falls off bone. Reserve broth.
--Cook rice in rice cooker, or according to package directions. Place rice in serving bowl and refrigerate.
--Remove skin from chicken and throw away; remove meat from bone and shred into small pieces.
--Heat large non-stick stir-fry pan on medium-high heat; do not add oil.
--Combine rice, peas, water chestnuts, and chicken in heated stir-fry pan. Add around 2 cups of the chicken broth and mix until ingredients are evenly distributed and rice is moist.
--Move rice to one side of pan and cook egg on the other side, until set. Chop egg into small pieces with spatula and mix them in.
--Add soy sauce to taste; dish should be savory but not overpoweringly salty.
--Serve (in bowl you refrigerated the rice in).

--Great companion to other Chinese/Asian-American dishes, but watch portion sizes!

--Even Healthier Variations: use brown rice, remove chicken skin before cooking, and/or add more vegetables.
--Convenience Variations: use leftover chicken and store-bought broth, and/or leftover rice.
--Makes about 10 1-cup servings; two cups is a hearty meal.

Number of Servings: 10

Recipe submitted by SparkPeople user GIANTSINTHESKY.