chicken fried rice

This easy recipe is colorful, tasty and a cinch to prepare. You can freeze any leftovers or refrigerate it for a readymade, microwavable lunch for work the next day. Add some won ton soup, a few fortune cookies and you’ve got a delicious meal you didn’t have to order in!

Ingredients:

  • 1 pound of boneless, skinless chicken breast
  • Salt, pepper
  • 1 cup of white rice
  • 2 tablespoons of vegetable oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon grated ginger
  • 3/4 cup chopped onion
  • 3/4 cup sliced celery
  • 3/4 cup chopped green pepper
  • 1 cup leftover peas, corn, carrots (any or all, 1 cup total)
  • 1/2 can bean sprouts, drained
  • 1/3 cup soy sauce (low sodium is ok to use)
  • A few sprigs of cilantro for garnish

First, place the chicken breasts in a large sauce pan and put enough water in to cover them. Lightly sprinkle salt and pepper in the water and add the root ends from the chopped onion as well. Bring the water to a boil, turn the heat down to simmer, cover and cook for 20 minutes. Next, remove the chicken and set aside on a plate to cool and then cut into bite size pieces.

chopped chicken

Remove the onion ends and leave 2 cups of the broth in the sauce pan. Add the rice, cover, and bring to a boil. When it starts to boil, turn the heat down to simmer and cook until broth is fully absorbed. Set aside.

Then, add the vegetable oil to a large nonstick skillet, having heat on medium high, and heat until oil starts to shimmer. Add the garlic, ginger, green peppers, onion and celery.

pepper onion celery saute

Stir quickly until vegetables start to wilt and then add the leftover veggies, bean sprouts, chicken, rice and soy sauce. Keep stirring, mixing well, until thoroughly heated.

chicken fried rice

Serve on a large platter, adding cilantro sprigs for garnish. Enjoy!

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Simple Chicken Fried Rice
2015-06-02 17:06:33
This easy recipe is colorful, tasty and a cinch to prepare. You can freeze any leftovers or refrigerate it for a readymade, microwavable lunch for work the next day.
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Ingredients
  1. 1 pound of boneless, skinless chicken breast
  2. Salt, pepper
  3. 1 cup of white rice
  4. 2 tablespoons of vegetable oil
  5. 2 garlic cloves, thinly sliced
  6. 1 teaspoon grated ginger
  7. 3/4 cup chopped onion
  8. 3/4 cup sliced celery
  9. 3/4 cup chopped green pepper
  10. 1 cup leftover peas, corn, carrots (any or all, 1 cup total)
  11. 1/2 can bean sprouts, drained
  12. 1/3 cup soy sauce (low sodium is ok to use)
  13. A few sprigs of cilantro for garnish
Instructions
  1. First, place the chicken breasts in a large sauce pan and put enough water in to cover them. Lightly sprinkle salt and pepper in the water and add the root ends from the chopped onion as well. Bring the water to a boil, turn the heat down to simmer, cover and cook for 20 minutes. Next, remove the chicken and set aside on a plate to cool and then cut into bite size pieces.
  2. Remove the onion ends and leave 2 cups of the broth in the sauce pan. Add the rice, cover, and bring to a boil. When it starts to boil, turn the heat down to simmer and cook until broth is fully absorbed. Set aside.
  3. Then, add the vegetable oil to a large nonstick skillet, having heat on medium high, and heat until oil starts to shimmer. Add the garlic, ginger, green peppers, onion and celery.
  4. Stir quickly until vegetables start to wilt and then add the leftover veggies, bean sprouts, chicken, rice and soy sauce. Keep stirring, mixing well, until thoroughly heated.
  5. Serve on a large platter with cilantro sprigs as garnish. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
 

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