Chinese Chicken Fried Rice

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living's Weekends: Spring 2003

Ingredients

  • 1 lb boneless skinless chicken breast
  • 1 lb boneless skinless chicken thigh
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 carrots sliced
  • 1/2 cup frozen peas
  • 1 tablespoon minced gingerroot
  • 4 cloves of garlic minced
  • 4 cups cooked long grain rice
  • 1/4 cup chicken stock
  • 2 green onions chopped
  • 1 teaspoon sesame oil
  • 3/4 teaspoons salt
  • 1/2 teaspoon Asian chili paste
  • 1/2 teaspoon hot pepper sauce
  • 2 cups bean sprouts

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 592 mg
  • Protein 35 g
  • Calories 501.0
  • Total fat 7 g
  • Saturated fat 1 g
  • Total carbohydrate 72 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 93.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chinese Chicken Fried Rice

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