Sunday, February 6, 2011

Carrot-Chicken Fried Rice

I found this recipe in a Taste of Home cookbook. We really liked it, and I'll be making it again. It's an easy dinner because it's an all in one meal, and pretty simple to make.

Carrot-Chicken Fried Rice
Taste of Home
3/4 lb. boneless skinless chicken breasts, cubed
4 TBSPs soy sauce, divided
2 garlic cloves, minced
1 1/2 cups chopped fresh broccoli
3 green onions
2 TBSPs oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 tsp pepper

In a bowl, combine the chicken, 1 TBSP soy sauce, and garlic; set aside. In a large skillet, stir-fry the broccoli and green onions in 1 TBSP of oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables, and remaining soy sauce. Stir-fry until heated through. Serves 4-6

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