Chicken Carrot fried rice, just like they serve in the restaurants. A stir fry with chicken, rice, soy sauce and carrots. Really tasty. Check it Chicken Carrot Fried Rice Recipe here.
[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3/4 pound skinless boneless chicken breasts, cut into cubes
- 4 cups cold cooked rice
- 1-1/2 cups chopped fresh broccoli
- 2 garlic cloves, minced
- 3 green onions, sliced
- 3 large carrots, shredded
- 4 tbsp soy sauce, divided
- 2 tbsp canola oil, divided
- 1/4 tsp pepper
[/tab] [tab]Yield: 6 servings
Amount per serving.
- Calories: 269
- Fat: 6 g (saturated fat: 1 g)
- Cholestero: 31 mg
- Sodium: 660 mg
- Carbohydrate: 35 g
- Fiber: 2 g
- Protein: 17 g
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[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Place chicken in a large bowl. Add 1 tablespoon soy sauce and garlic. Toss to coat evenly. Keep aside.
Heat 1 tablespoon oil in a deep wok. Stir fry broccoli and green onions for 3-4 minutes. Add carrots. Stir-fry 4 minutes more or until vegetables are crisp-tender. Take it out in a dish and keep aside.
Heat remaining oil in the same skillet. Stir-fry chicken for 6-8 minutes or until no longer pink and all juices run clear. Return vegetables to the pan.
Stir in the rice, pepper and remaining soy sauce. Cook for 5 minutes or until heated through. Chicken Carrot Fried Rice is ready now. Serve warm.
- Serve with Fried Chicken.
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