Chicken Carrot Fried Rice
Chicken Carrot Fried Rice
3/4 # chicken breast, cubed
4 Tbsp soy sauce, divided
2 garlic cloves, minced
1 1/2 c chopped broccoli
3 green onions, sliced
2 Tbsp vegetable oil, divided
3 large carrots, shredded
4 c cold cooked rice
1/4 tsp pepper
1. In a bowl, combine the chicken, 1 Tbsp soy sauce and garlic; set aside. In a large skillet or wok, stir-fry the broccoli and green onions in 1 Tbsp oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
2. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through.
Yield: 4-6 servings
From Taste of Home Market Fresh Cookbook
Ken's Rating: ****
Chalsea's Rating: ***
Good but, eh.
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