Chicken Fried Rice

Name: Chicken Fried Rice
Ingredients: 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs; 1 tablespoon vegetable oil; 1 onion, chopped; 2 carrots, sliced; 12 cup frozen peas; 1 tablespoon minced gingerroot; 4 cloves garlic, minced; 4 cups cooked long-grain rice; 14 cup chicken stock; 2 green onions, chopped; 1 teaspoon sesame oil; 34 teaspoon salt; 12 teaspoon asian chili paste or 12 teaspoon hot pepper sauce; 2 cups bean sprouts

14 ingredients

6 steps

Ingredients

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, sliced
12 cup frozen peas
1 tablespoon minced gingerroot
4 cloves garlic, minced
4 cups cooked long-grain rice
14 cup chicken stock
2 green onions, chopped
1 teaspoon sesame oil
34 teaspoon salt
12 teaspoon asian chili paste or 12 teaspoon hot pepper sauce
2 cups bean sprouts

Directions

1

Cut chicken into 1/2-inch cubes.
2

In wok or shallow Dutch oven, heat oil over high heat; stir-fry chicken, onion and carrots until are tender and chicken is no longer pink inside, about 8 minutes.
3

Add peas, ginger and garlic, stir-fry over medium heat for 2 minutes.
4

Add rice, stock, green onions, seasame oil, salt and chili paste; stir-fry until hot, about 5 minutes.
5

Stir in sprouts.
6

Variations: Pork Fried Rice: Replace chicken with 1lb pork loin, trimmed and cut in 1/2-inch chunks, or pork stir-fry strips Shrimp Fried Rice: Replace chicken with 12oz frozen cooked small shrimp.