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Chicken Fried Rice

Photo: Levi Brown; Styling: Thom Driver
Total time 25 mins
Yield 4 servings (serving size: about 1 1/2 cups)
At only 477 calories per serving, make take-out Chicken Fried Rice in your own kitchen.

Ingredients

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
  • 7 teaspoons lower-sodium soy sauce, divided
  • 1 teaspoon cornstarch
  • 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili paste with garlic
  • 2 tablespoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup chopped white onion
  • 1 teaspoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped green onions

Nutrition Information

  • calories 477
  • fat 11.7 g
  • satfat 1.7 g
  • monofat 5.7 g
  • polyfat 2.7 g
  • protein 30.2 g
  • carbohydrate 58.3 g
  • fiber 3.5 g
  • cholesterol 139 mg
  • iron 3.5 mg
  • sodium 488 mg
  • calcium 58 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.

  3. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 4 minutes or until lightly browned. Push chicken to one side of skillet; add eggs to open side of pan. Cook 45 seconds, stirring constantly; stir eggs and chicken mixture together. Remove chicken mixture from pan; keep warm. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add white onion, ginger, and garlic; cook 2 minutes or until fragrant. Add rice; cook 1 minute. Add peas; cook 1 minute. Add chicken mixture and soy sauce mixture; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in green onions.