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.
Chicken Carrot Fried Rice
Chicken Carrot Fried Rice
Prep Time
15 min
Cook Time
20 min
Yield
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
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.
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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