Chicken Carrot Fried Rice Recipe

4 6 6
Chicken Carrot Fried Rice Recipe
Chicken Carrot Fried Rice Recipe photo by Taste of Home
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Chicken Carrot Fried Rice Recipe

Read Reviews
4 6 6
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
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.
Originally published as Chicken Carrot Fried Rice in Country Woman September/October 2001, p31

Nutritional Facts

1 cup: 269 calories, 6g fat (1g saturated fat), 31mg cholesterol, 660mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 17g protein.

  • 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
  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

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Reviews forChicken Carrot Fried Rice

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Tdaisy31 User ID: 6433680 56084
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
punkysquirrel User ID: 2352516 33356
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
smagal User ID: 5715837 90415
Reviewed Sep. 28, 2011

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

MY REVIEW
vewebber58 User ID: 998755 56083
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
Luv*My*Morkie User ID: 5025833 127554
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!"

MY REVIEW
zachsmama03 User ID: 2479085 127493
Reviewed Dec. 5, 2009

"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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