Chicken fried rice

Chinese fried rice can be packed with fat and not nearly enough protein and fibre to keep you full. This version is colourful and filled with all of the above.

This recipe has been adapted to include Health Canada’s safe recipe style guide.

by Emily Richards PH Ec.

307 cal Serves 4

Prep time 0h 15m

Cook time 0h 40m

Total time 0h 55m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Wash all surfaces and equipment used for food preparation. Gently rinse mushrooms, green onion, carrot and celery under cool running water before preparing these ingredients.
Step 2

In a saucepan, bring 1 ¼ cups (300 mL) of the chicken stock and rice to boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed. Fluff with fork and set aside.
Step 3

In a large nonstick skillet, heat sesame oil over medium high heat and cook chicken and mushrooms for about 8 minutes or until chicken reaches an internal temperature of 165°F (74°C) when checked with a digital food thermometer. Add green onions, carrot, celery, chickpeas and cooked rice. Cook, stirring for 2 minutes to combine.
Step 4

Add remaining chicken stock and soy sauce and cook for 5 minutes. Add bean sprouts and toss to combine. Serve.
Step 5

Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location.

Tips

You can use 2 cups of already cooked chicken instead of cooking chicken for the recipe.
Vegetarian fried rice option: Use vegetable stock for the chicken stock and omit chicken breasts. Use 1 ½ cups (375 mL) chopped extra firm tofu for the chicken.