Classic Chicken Fried Rice
Serves 4
Time 15 min
Serve with sautéed greens such as bok choy, mustard greens or broccolini. If you're looking for an alternative to chicken, this can be made with pork or tempeh.
Special Diets:
Ingredients
- 4 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 2 eggs, lightly beaten with 2 tablespoons cold water
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon chopped fresh ginger
- 1 (16.0-ounce) package frozen Asian stir-fry vegetables, thawed
- 1 (20.0-ounce) package frozen brown rice, slightly thawed
- 3 tablespoons reduced-sodium soy sauce
Method
Heat 2 tablespoons oil over medium-high heat in a very large sauté pan or wok.
Pour in egg and quickly swirl around pan so it forms a thin layer.
Cook until just firm, then remove egg sheet from pan and cut into thin strips. Set aside.
Wipe out pan; increase heat, add 1 tablespoon oil and sauté chicken and ginger (in batches if necessary) until golden, about 5 minutes.
Remove chicken mixture from pan; wipe out pan.
Heat remaining 1 tablespoon oil in pan; return chicken mixture and vegetables to pan.
Cook 2 minutes, then add rice and continue to cook while tossing together and adding soy sauce.
When rice has taken on a light brown color and warmed through, transfer to a large platter and top with egg.
Nutritional Info:
Per serving: 480 calories (180 from fat), 20g total fat, 2.5g saturated fat, 170mg cholesterol, 540mg sodium, 42g carbohydrates (6g dietary fiber, 3g sugar), 32g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 2 eggs, lightly beaten with 2 tablespoons cold water
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon chopped fresh ginger
- 1 (16.0-ounce) package frozen Asian stir-fry vegetables, thawed
- 1 (20.0-ounce) package frozen brown rice, slightly thawed
- 3 tablespoons reduced-sodium soy sauce