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Chicken Fried Rice

Photo: Ryan Benyi; Styling: Susan Vajaranant
Prep time 10 mins
Cook time 15 mins
Yield

Serves 4

This recipe uses leftover rice from Stuffed Peppers.

Ingredients

  • 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

Nutrition Information

  • calories 447
  • fat 13 g
  • satfat 1 g
  • protein 32 g
  • carbohydrate 48 g
  • fiber 5 g
  • cholesterol 66 mg
  • sodium 630 mg

How to Make It

  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.