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Easy Chicken Fried Rice
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This easy dish is the perfect use for leftover chicken. Much healthier than take-out, you can easily add any vegetables you have on hand.

Try this dish out today and let us know what you think. You can leave comments and rate the recipe!

Chicken Farmers of Canada http://www.chicken.ca/ provided this recipe
2 cups boneless, skinless chicken breasts, diced, cooked
1/2 cup cilantro, fresh, minced
1/4 cup sesame seeds
1/4 cup low sodium soy sauce
2 cups carrots, cut in 1-inch matchsticks
8 oz mushrooms, sliced
1 tsp ginger, ground
1/2 tsp red pepper flakes
1 Tbsp sesame oil
1 Tbsp canola oil
2 cups snow peas
1 green pepper
2 cups jasmine rice
3 1/2 cups low sodium chicken broth
1 cup green onions, thinly sliced

Serving size: 4
Prep time: 10 minutes
Cook time: 15 minutes

1 Cook jasmine rice according to package directions in low sodium chicken broth.
2 Cut green pepper in slivers and trim ends from snow peas.
3 Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet. Stir-fry sliced mushrooms, green pepper, snow peas and match sticks carrots until tender crisp. Stir in diced cooked chicken and season with soya sauce and heat through.
4 Combine cooked vegetables and chicken with rice in a large bowl and mix well. Mound on a large serving platter and garnish with sesame seeds, minced coriander (cilantro) and thinly sliced green onions.

Notes: A healthier version of a Chinese restaurant classic. Use packaged sliced mushrooms and “match sticks” carrots for extra convenience.

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