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Chicken Carrot Fried Rice Recipe

Photo by: Taste of Home

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.

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4-6 Servings
Prep: 15 min. Cook: 20 min.

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

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.
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.

Nutrition Facts: 1 serving (1 cup) equals 269 calories, 6 g fat (1 g saturated fat), 31 mg cholesterol, 660 mg sodium, 35 g carbohydrate, 2 g fiber, 17 g protein.

Chicken Carrot Fried Rice published in Country Woman September/October 2001, p31

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