Chinese Chicken Fried Rice
This recipe makes 4 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 4
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.
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2carrotcarrots, sliced
- 1/2 cup 1/2cupfrozen peas
- 1 tbsp 1tbspminced gingerroot
- 4 4clove garliccloves of garlic, minced
- 4 cups 4cupscooked long grain rice
- 1/4 cup 1/4cupchicken stock
- 2 2green oniongreen onions, chopped
- 1 tsp 1tspsesame oil
- 3/4 tsp 3/4tspsalt
- 1/2 tsp 1/2tspAsian chili paste or hot pepper sauce
- 2 cups 2cupsbean sprouts
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 :
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