Chicken Fried Rice

Chicken Fried Rice


This is a pretty good recipe. It's pretty general as far as chicken fried rice. I picked this one from SkinnyMom. 

Ingredients

• 2 cups reduced-sodium chicken stock
• 1 cup water
• ¾ lb boneless, skinless chicken breasts, cooked + chopped into bite-sized pieces
• 2 Tbsp sesame oil
• 1 cup onion, chopped
• 1 cup frozen peas
• 1 cup frozen carrots
• 2 cloves garlic, minced
• 2 eggs
• 4 cups of brown rice (cooked)
• 1/2 cup reduced-sodium soy sauce
• 20 scallion stalks, chopped + divided (about 1 cup)

Instructions

1. In a stockpot, add chicken stock, water and chicken. Bring to boil on medium-high heat. Cover and lower heat to medium-low. Allow chicken breasts to simmer for 10-12 minutes or until no longer pink in the middle (170 degrees F). Turn off heat.
2. Remove chicken breast from stock and set on plate to slightly cool. When chicken is cool enough to touch, dice into ½-inch cubes and set aside.
3. Cook rice.
4. Heat sesame oil in a large skillet on medium heat. Add onion, peas and carrots, garlic, ½ cup of the scallions and "stir fry" until tender, about 3-5 minutes. Push mixture to outside of skillet to open up the center. Crack eggs into skillet and scramble. Mix with vegetables.
5. Add the stir fry mixture, chicken and soy sauce to the bowl of brown rice. Mix well. Top with remaining scallions.

My review:  ★★★
It was fairly easy, but lacked a certain pizzazz. We ended up adding hot sauce and soy sauce and then it tasted better. But I guess that's the risk with trying a "skinny" recipe.