Saturday, December 18, 2010

Chicken Fried Rice


  • 2 teaspoons sesame oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1 cup uncooked brown rice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 cup diced carrots
  • 2 1/4 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup frozen green peas, thawed
  • 1/4 cup chopped green onions


Heat oil in a medium saucepan over medium heat. Add onion and garlic and sautée 2 minutes, until soft. Place chicken in saucepan and sautée 5 minutes, until browned on all sides, stirring frequently. Add rice and cook 1 minute, until translucent. Stir in soy sauce to coat rice.

Add carrots, chicken broth, salt and pepper and bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.

Stir in peas and green onions and heat through.

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