Chicken Carrot Fried Rice |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A dear friend shared this colorful stir fry when my four children were small. It quickly won over those picky eaters! To cut down on prep time, I make the rice ahead and often marinate the chicken beforehand. Ingredients:
3/4 pound boneless skinless chicken breasts, cubed |
4 tablespoons soy sauce, divided |
2 garlic cloves, minced |
1-1/2 cups chopped fresh broccoli |
3 green onions, sliced |
2 tablespoons canola oil, divided |
3 large carrots, shredded |
4 cups cold cooked rice |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
2. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through. Yield: 4-6 servings.
|
|