MyNetDiary
Chicken and Vegetable Fried Rice
MyNetDiary

Chicken and Vegetable Fried Rice

A healthier take on restaurant fried rice, this recipe keeps the flavor and spirit with fewer calories but more fiber and protein.
  • 10 min Prep
  • 10 min Cooking
  • 4 servings Total
  • 678g Weight
319 cals/
serving
A healthier take on restaurant fried rice, this recipe keeps the flavor and spirit with fewer calories but more fiber and protein.

11 ingredients

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2 cup Rice brown medium grain cooked without salt
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1 tbsp Canola oil
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1 cup, chopped Onions green spring or scallions raw
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1 cup Peas and carrots frozen unprepared
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2 tsp Garlic raw
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1 tsp Ginger root raw
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1 tsp Sesame oil
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1 tbsp Hoisin Sauce
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3 tbsp Soy sauce reduced sodium
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1 tablespoon Vinegar rice
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2 cup, chopped or diced Chicken breast roasted, skinless

7 steps

  • If you do not have any leftover brown rice, then cook 1 cup medium brown rice according to package directions but do not add oil or salt. You can use regular or instant brown rice.
  • While rice is cooking, put canola oil in a large nonstick skillet and heat to medium-high.
  • Add green onions and frozen peas and carrots to skillet and saute for 3 minutes. To avoid splattering, pat-dry the green onions and thaw frozen vegetables before adding to pan. Or, use a splatter screen when you cook.
  • Mince garlic and ginger then add to pan and continue to saute for another 1-2 minutes.
  • Mix sesame oil, hoisin sauce, reduced sodium soy sauce, and rice vinegar in a small bowl and have ready near the skillet.
  • Add cooked brown rice to skillet and saute for 2 minutes while continuing to stir.
  • Add sauce mixture and 2 cups of chopped chicken to the skillet and stir for another 1-2 minutes so that the entire mixture is heated through. Turn off heat and serve immediately.

Tips:
You can save time by using packaged garlic or ginger paste.

Toasted sesame oil is especially delicious in this recipe.

Sake can be substituted for rice vinegar.

Peanut oil is a great tasting substitute for canola oil for sauteing.