Chicken Fried Rice
Fried rice is a quick, economical and tasty way to use up leftover rice. Make this delicious meal for dinner and pack leftovers in a plastic container for your child to warm up in the school's microwave oven the next day.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 501 |
| pro | 35 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 72 g |
| fibre | 4 g |
| sodium | 592 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 15% |
| vit A | 93% |
| vit C | 20% |
| folate | 24% |
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1 lb (500 g) boneless skinless chicken breasts or thighs
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 carrots, sliced
1/2 cup (125 mL) frozen peas
1 tbsp (15 mL) minced gingerroot
4 cloves garlic, minced
4 cups (1 L) cooked long-grain rice
1/4 cup (50 mL) chicken stock
2 green onions, chopped
1 tsp (5 mL) sesame oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
2 cups (500 mL) bean sprouts
Preparation:
Cut chicken into 1/2-inch (1 cm) cubes. In wok or shallow Dutch oven, heat oil over high heat; stir-fry chicken, onion and carrots until carrots are tender and chicken is no longer pink inside, about 8 minutes.
Add peas, ginger and garlic; stir-fry over medium heat for 2 minutes. Add rice, stock, green onions, sesame oil, salt and chili paste; stir-fry until hot, about 5 minutes. Stir in bean sprouts.
Additional Information
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Variations
Pork Fried Rice: Replace chicken with 1 lb (500 g) pork loin, trimmed and cut in 1/2-inch (1 cm) chunks, or pork stir-fry strips.Shrimp Fried Rice: Replace chicken with 12 oz (375 g) frozen cooked small shrimp.
Tip: To cook rice, in saucepan, bring 2-2/3 cups (650 mL) water and 1/4 tsp (1 mL) salt to boil. Add 1-1/3 cups (325 mL) long-grain rice; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 1 day.) Makes 4 cups (1 L).
Source
Canadian Living's Weekends: Spring 2003
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