Friday, June 10, 2011

Chicken Fried Rice Recipe

Prep:  10 minutes
Cook: 15 minutes

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup low/sodium soy sauce
3 Tbls. vegetable oil
1 onion, halved and sliced
1 lb. frozen stir-fry vegetables, thawed, patted dry
2 cloves garlic, minced
2 Tbls. grated fresh ginger
2 cups cooked brown rice

Stir rice in 4 cups of boiling water.  Return to a boil.  Reduce heat to low.  Cover and simmer for 35 minutes or until rice is tender.  Remove from heat.  Let stand uncovered for 5 minutes.
Toss chicken with 1 Tbls. soy sauce.  Place a large skillet over high heat.  Add 1 Tblsp. oil, then onion;  stir-fry until onion starts to brown, about 1 minute.  Add chicken: stir-fry until cooked through, 5-6 minutes.  Transfer mixture to a bowl.  Add 1 Tblsp. oil to skillet.  Stir-fry vegetables for 2 minutes.  Transfer to bowl of chicken.
Add 1 Tblsp. oil, garlic and ginger to skillet;  stir-fry for 30 seconds.  Add rice;  cook for 2 minutes.  Add chicken, vegetables and remaining soy sauce;  cook for 1 minute longer.  Serve immediately.

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