Easy Chicken Fried Rice
Jasmine rice, chicken and lots of veggies.
- 2 cup raw jasmine rice
- 3 1/2 cup low sodium chicken broth
- 1 green pepper
- 2 cup snow peas
- 1 tbsp EACH canola oil and sesame oil
- 1/2 tsp red pepper flakes
- 1 tsp ground ginger
- 10 crimini mushrooms, sliced
- 2 cup match stix cut carrots
- 2 cup diced cooked chicken
- 1/4 cup soy sauce
- 1/4 cup sesame seeds
- 1/2 cup minced fresh cilantro
- 1 cup finely sliced green onions
Cook jasmine rice in low sodium chicken broth according to the rice package directions.
Cut green pepper in slivers and trim ends from snow peas.
Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet.
Stir fry mushrooms, green pepper, snow peas and match stix carrots until tender crisp.
Stir in chicken; season with soy sauce and heat through.
In a large serving bowl, stir together chicken, vegetables and hot rice. Sprinkle with sesame seeds, cilantro and green onions. Serve immediately.
Variation: substitute Cavena Nuda for the jasmine rice and add 1 1/2 cups water to the chicken broth. The cooking time will be about 35 minutes for the Cavena Nuda.
Courtesy of Manitoba Chicken Producers
Loading ...- Course
- Main Dishes
- Cooking Time
- 17 mins
- Prep Time
- 15 mins
- Yields
- 8 Servings