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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.
This recipe is:
Contest Winning
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
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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.
Reviewed on May. 11, 2011 by vewebber58
We loved this! Will definitely make again.
Reviewed on Jul. 13, 2010 by Luv*My*Morkie
I made this with green beans, which I cut in half, instead of broccoli (because I didn't have any on hand) and it tasted great!
Reviewed on Dec. 05, 2009 by zachsmama03
I have been looking for a good fried rice recipe for a long time. I finally found one. This is good. I have made it over and over.
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