Quick Chicken Fried Rice

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 2 teaspoons butter
  • 1 onion chopped
  • 1 cup long-grain rice
  • 1 cup sliced celery
  • 1 carrots chopped
  • 2 tablespoons soy sauce
  • 1 sweet red pepper diced (optional)
  • 1 can corn kernels drained
  • 2 boneless chicken breasts cooked and slivered
  • salt
  • pepper

Method

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.

Nutritional facts Per serving, about:

  • Protein 19 g
  • Calories 330.0
  • Total fat 4 g
  • Total carbohydrate 55 g
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Quick Chicken Fried Rice