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Chicken Carrot Fried Rice Recipe

Chicken Carrot Fried Rice Recipe photo by Taste of Home

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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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Chicken Carrot Fried Rice Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4-6 Servings

15 20 35

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.

Nutritional 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.

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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Chicken Carrot Fried Rice

Chicken Carrot Fried Rice

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Reviewed on Jan. 24, 2012 by Tdaisy31

I thought this Was very good. I added hot sauce and agave and also cooked the chicken in peanut oil instead of canola. This made it very flavorful!

Reviewed on Oct. 06, 2011 by punkysquirrel

I agree with another reviewer that it was ok, but mild. If I made this again, I would not use the soy sauce and other seasonings, but use a spicy peanut sauce instead.

Reviewed on Sep. 28, 2011 by smagal

This was fine,quite mild, but I think I will stick with other recipes that I have made.