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Chicken Carrot Fried Rice Recipe
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Chicken Carrot Fried Rice Recipe

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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.
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

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

Medium-Bodied White Wine

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


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
Tdaisy31
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
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
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
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
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
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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