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Quick Chicken Fried Rice

By The Canadian Living Test Kitchen

Tested till perfect

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Quick Chicken Fried Rice

This recipe makes 4 servings

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Nutritional Info
Per serving, about: -
cal 330
pro 19 g
total fat 4 g
carb 55 g

Pack frozen cooked chicken and plan to serve this meal on the first or second night of travel. If you have refrigeration, precook the rice and freeze for easy carrying.

Ingredients

  • 2 tsp butter
  • 1 onion, chopped
  • 1 cup long-grain rice
  • 1 cup sliced celery
  • 1 carrot, chopped
  • 2 tbsp soy sauce
  • 1 sweet red pepper, diced (optional)
  • 1 can (12 oz/341 mL) corn kernels, drained
  • 2 boneless chicken breasts, cooked and slivered
  • Salt
  • Pepper

Preparation

In saucepan, melt butter over medium heat; cook onion for 2 minutes or until softened. Add 2 cups (500 mL) water; stir in rice, celery, carrot and soy sauce.

Cover and bring to boil; pull pot to edge of fire or reduce heat to low. Cook for 15 to 20 minutes or until rice is tender and liquid absorbed, adding up to 1/2 cup (125 mL) water if pot boils dry too soon.

Add red pepper (if using), corn and chicken; cover and let stand for 5 minutes or until heated through. Season with salt and pepper to taste.

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