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Chicken Carrot Fried Rice

Total Time

Prep: 15 min. Cook: 20 min.

Makes

4-6 servings

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.

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

  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.

Nutrition Facts

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

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