Quick Chicken Fried Rice
9 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 330 |
| pro | 19 g |
| total fat | 4 g |
| carb | 55 g |
- Portion size: 4
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 2tspbutter
- 1 1oniononions, chopped
- 1 cup 1cuplong-grain rice
- 1 cup 1cupsliced celery
- 1 1carrotcarrots, chopped
- 2 tbsp 2tbspsoy sauce
- 1 1sweet red peppersweet red peppers, diced (optional)
- 1 can (12 oz/341 mL) 1can (12 oz/341 mL)corn kernels, drained
- 2 2boneless chicken breastboneless 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.
