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Chicken Fried Rice with Leeks and Dried Cranberries

Photo: John Autry; Styling: Cindy Barr
Total time 26 mins
Yield 4 servings (serving size: about 1 1/3 cups)
This quick and easy Asian-inspired entrée is full of hearty chicken fried rice, leeks, and dried cranberries.


  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 3 cups thinly sliced leek (about 1 1/2 pounds)
  • 1/4 teaspoon freshly ground black pepper
  • 3 1/2 cups cooked, chilled long-grain brown rice
  • 1 cup dried cranberries
  • 1 tablespoon chopped fresh sage
  • 1/4 cup dry white wine

Nutrition Information

  • calories 452
  • fat 11.1 g
  • satfat 1.9 g
  • monofat 6.2 g
  • polyfat 2.1 g
  • protein 16.6 g
  • carbohydrate 74 g
  • fiber 6 g
  • cholesterol 47.1 mg
  • iron 3 mg
  • sodium 433 mg
  • calcium 70 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over chicken. Add chicken to pan, and sauté for 3 minutes or until browned, stirring occasionally. Remove the chicken from pan. Add leek, black pepper, and remaining 5/8 teaspoon salt to pan; sauté for 4 minutes or until leek is tender and golden. Add leek mixture to chicken.

  2. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add rice, stirring well to coat rice with oil; cook, without stirring, 2 minutes or until edges begin to brown. Stir rice mixture; cook, without stirring, 2 minutes or until edges begin to brown. Stir in chicken mixture, cranberries, and sage. Add wine; cook for 2 minutes or until mixture is dry, stirring constantly.

Cook's Notes

Total time is 4 hr. 26 min. if you don't have leftover chilled rice.