Easy Chicken Fried Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook jasmine rice according to package directions in low sodium chicken broth.
Cut green pepper in slivers and trim ends from snow peas.
Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet. Stir-fry sliced mushrooms, green pepper, snow peas and match sticks carrots until tender crisp. Stir in diced cooked chicken and season with soya sauce and heat through.
Combine cooked vegetables and chicken with rice in a large bowl and mix well. Mound on a large serving platter and garnish with sesame seeds, minced coriander (cilantro) and thinly sliced green onions.
A healthier version of a Chinese restaurant classic. Use packaged sliced mushrooms and “match sticks” carrots for extra convenience.
|Per 585 g serving||Amount|
|Saturated Fat||2 g|
|Per 585 g serving||% Daily Value|