Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chicken Fried Rice




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 lb (500 g) boneless skinless chicken breasts or thighs

�
1 tbsp (15 mL) vegetable oil

�
1 onion, chopped

�
2 carrots, sliced

�
1/2 cup (125 mL) frozen peas

�
1 tbsp (15 mL) minced gingerroot

�
4 cloves garlic, minced

�
4 cups (1 L) cooked long-grain rice

�
1/4 cup (50 mL) chicken stock

�
2 green onions, chopped

�
1 tsp (5 mL) sesame oil

�
3/4 tsp (4 mL) salt

�
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce

�
2 cups (500 mL) bean sprouts


Recipe



Cut chicken into 1/2-inch (1 cm) cubes. In wok or shallow Dutch oven, heat oil over high heat; stir-fry chicken, onion and carrots until carrots are tender and chicken is no longer pink inside, about 8 minutes.

Add peas, ginger and garlic; stir-fry over medium heat for 2 minutes. Add rice, stock, green onions, sesame oil, salt and chili paste; stir-fry until hot, about 5 minutes. Stir in bean sprouts.