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PrintEasy Chicken Fried Rice
This easy dish is the perfect use for leftover chicken. Much healthier than take-out, you can easily add any vegetables you have on hand.
![[+]](/images/uploads/recipes/2010/Nov/12/240_view.jpg)
Easy Chicken Fried Rice
2 cups
boneless, skinless chicken breasts, cooked, diced
500 mL
3 1/2 cups
low-sodium chicken broth
875 mL
2 cups
jasmine rice
500 mL
1
green pepper
1
2 cups
snow peas
500 mL
1 Tbsp
canola oil
15 mL
1 Tbsp
sesame oil
15 mL
1/2 tsp
red pepper flakes
2.5 mL
1 tsp
ginger, ground
5 mL
8 oz
mushrooms, sliced
227 g
2 cups
carrot(s), cut in 1-inch matchsticks
500 mL
1/4 cup
low-sodium soy sauce
60 mL
1/4 cup
sesame seeds
60 mL
1/2 cup
cilantro, fresh, minced
125 mL
1 cup
green onion(s), thinly sliced
250 mL
Preparation
Serves 4
Cook time :
15 min
|
Preparation time :
10 min
Easy Chicken Fried Rice
1
Cook jasmine rice according to package directions in low sodium chicken broth.
2
Cut green pepper in slivers and trim ends from snow peas.
3
Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet. Stir-fry sliced mushrooms, green pepper, snow peas and match sticks carrots until tender crisp. Stir in diced cooked chicken and season with soya sauce and heat through.
4
Combine cooked vegetables and chicken with rice in a large bowl and mix well. Mound on a large serving platter and garnish with sesame seeds, minced coriander (cilantro) and thinly sliced green onions.
Notes: A healthier version of a Chinese restaurant classic. Use packaged sliced mushrooms and “match sticks” carrots for extra convenience.
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