Chicken Fried Rice
393 people added this to their Recipe Box
Cook 1-1/2 cups (375 mL) more rice one night, cook extra chicken the next, and on the third night, create this completely different dish.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 520 |
| pro | 38 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 63 g |
| fibre | 4 g |
| chol | 93 mg |
| sodium | 981 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 27% |
| vit A | 97% |
| vit C | 32% |
| folate | 31% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
2 carrots, thinly sliced
2 stalks celery, sliced
2 cloves garlic, minced
1/2 tsp (2 mL) pepper
3 cups (750 mL) cooled cooked rice
3 cups (750 mL) cooked chicken strips (about 3 breasts)
4 green onions, sliced
1/3 cup (75 mL) orange juice
1/4 cup (50 mL) soy sauce
1 tbsp (15 mL) liquid honey
Preparation:
In wok or nonstick skillet, heat oil over medium-high heat; cook carrots, celery, garlic and pepper, stirring, for 3 minutes or until starting to brown. Break up any lumps of rice; add to pan. Add chicken, onions, orange juice, soy sauce and honey; cook, stirring, for 3 minutes or until liquid is absorbed.
Tags:
Main Course; Side Dish; Chinese; Rice; Poultry-Chicken; Vegetables; Stir-fry;
Source
© CanadianLiving.com
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