Chicken Fried Rice

Photo: Ryan Benyi; Styling: Susan Vajaranant
This recipe uses leftover rice from Stuffed Peppers.


Serves 4

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 447
Fat 13 g
Satfat 1 g
Protein 32 g
Carbohydrate 48 g
Fiber 5 g
Cholesterol 66 mg
Sodium 630 mg


1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup low-sodium soy sauce
3 tablespoons vegetable oil
1 onion, halved and sliced
1 pound frozen stir-fry vegetables, thawed, patted dry
2 cloves garlic, minced
2 tablespoons grated fresh ginger
2 cups cooked brown rice from Stuffed Peppers


1. Toss chicken with 1 Tbsp. soy sauce. Place a large skillet over high heat. Add 1 Tbsp. oil, then onion; stir-fry until onion starts to brown, about 1 minute. Add chicken; stir-fry until cooked through, 5 to 6 minutes. Transfer mixture to a bowl. Add 1 Tbsp. oil to skillet. Stir-fry vegetables for 2 minutes. Transfer to bowl with chicken.

2. Add 1 Tbsp. oil, garlic and ginger to skillet; stir-fry for 30 seconds. Add rice; cook for 2 minutes. Add chicken, vegetables and remaining soy sauce; cook 1 minute longer. Serve immediately.


June 2011