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Chicken Carrot Fried Rice

 Chicken Carrot Fried Rice
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.
4-6 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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.

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Chicken Carrot Fried Rice (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer