Chinese Chicken Fried Rice

By The Canadian Living Test Kitchen

76 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	501501 cal
pro	35 g35g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	72 g72g carb
fibre	4 g4g fibre
sodium	592 mg592mg sodium
% RDI:	-
calcium	66 calcium
iron	1515 iron
vit A	9393 vit A
vit C	2020 vit C
folate	2424 folate

More great recipes from this menu:

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.

Ingredients

1 lb boneless skinless chicken breasts 1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 carrots , sliced2 2carrotcarrots, sliced
1/2 cup frozen peas 1/2 1/2cup cupfrozen peas
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
4 cloves of garlic , minced4 4clove garliccloves of garlic, minced
4 cups cooked long grain rice 4 4cups cupscooked long grain rice
1/4 cup chicken stock 1/4 1/4cup cupchicken stock
2 green onions , chopped2 2green oniongreen onions, chopped
1 tsp sesame oil 1 1tsp tspsesame oil
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp Asian chili paste 1/2 1/2tsp tspAsian chili paste or hot pepper sauce
2 cups bean sprouts 2 2cups cupsbean 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 :

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