Rating: 3.5 stars
14 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 9
  • 5 star values: 1

This quick and easy Asian-inspired entrée is full of hearty chicken fried rice, leeks, and dried cranberries.

Mark Bittman
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
26 mins
Yield:
4 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

452 calories; fat 11.1g; saturated fat 1.9g; mono fat 6.2g; poly fat 2.1g; protein 16.6g; carbohydrates 74g; fiber 6g; cholesterol 47.1mg; iron 3mg; sodium 433mg; calcium 70mg.
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