Easy Chicken Fried Rice
Prep Time: 10 min
Cook Time: 15 min
This easy dish is the perfect use for leftover chicken. With only 14 g of fat it’s much healthier than take-out. Try adding vegetables you have on hand.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
2 cups (500 mL) boneless, skinless chicken breasts, cooked, diced
3 1/2 cups (875 mL) low-sodium chicken broth
1 cup (250 mL) jasmine rice, dry
1 green pepper
2 cups (500 mL) snow peas
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) sesame oil
1/2 tsp (2.5 mL) hot red chile pepper flakes
1 tsp (5 mL) ginger, ground
8 oz (230 g) mushrooms, sliced
2 cups (500 mL) carrots, cut in 1-inch matchsticks
2 tbsp (30 mL) low-sodium soy sauce
1/4 cup (60 mL) sesame seeds
1/2 cup (125 mL) cilantro, fresh, minced
1 cup (250 mL) green onions, thinly sliced
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.