Chicken Carrot Fried Rice Recipe
Chicken Carrot Fried Rice Recipe photo by Taste of Home

Chicken Carrot Fried Rice Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Chicken Carrot Fried Rice in Country Woman September/October 2001, p31

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.

This recipe pairs well with a medium white wine.

Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now

Reviews for Chicken Carrot Fried Rice

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 24, 2012

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!

MY REVIEW
Reviewed Oct. 6, 2011

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.

MY REVIEW
Reviewed Sep. 28, 2011

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

MY REVIEW
Reviewed May. 11, 2011 Edited Oct. 21, 2013

We loved this! Will definitely make again. The last time I made it I did let the chicken marinate in the garlic and soy sauce for maybe thirty minutes, and it tasted extra flavorful.

MY REVIEW
Reviewed Jul. 13, 2010

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!

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