Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chicken Carrot Fried Rice




Source of Recipe


the web


List of Ingredients




¾ pound boneless skinless chicken breasts, cubed
4 tablespoons soy sauce, divided
2 garlic cloves, minced
1½ cups chopped fresh broccoli
3 green onions, sliced
2 tablespoons vegetable oil, divided
3 large carrots, shredded
4 cups cold cooked rice
¼ teaspoon pepper


Recipe



In a bowl, combine the chicken, 1 tablespoon soy sauce and garlic and set aside. In a large skillet or wok, stir fry the 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 the chicken in remaining oil until no longer pink and chicken juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir fry until headed through. Serves 4 to 6.