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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.