Chicken Fried Rice - Brand Points Plus Canada

Chicken Fried Rice

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Chicken Fried Rice


  • Author: Reuven International
  • Total Time: 25
  • Yield: 10 1x

Description

This easy one-skillet fried rice recipe boasts onions, carrot, garlic, and soy sauce, topped with crunchy breaded chicken, for layers of flavour and texture.


Scale

Ingredients

  • 1/4 cup (60 ml) vegetable oil, divided
  • 8 eggs, beaten
  • 3 cups (750 ml) chopped carrot
  • 2 cups (500 ml) chopped onion
  • 1 tbsp (15 ml) minced garlic
  • 10 cups (2.5 L) cooked brown rice, cooled
  • 1 1/2 cups (375 ml) each frozen corn and peas, thawed
  • 1/3 cup (75 ml) sodium-reduced soy sauce

Assembly:

  • 30 oz (900 g) Reuven Fully Cooked Dusted Chicken Breast Chunks (Product Code 10540)
  • 2/3 cup (150 mL) sliced green onions

Instructions

  1. Heat 2 tbsp (30 ml) vegetable oil on flat-top set to medium heat. Add eggs and cook, stirring occasionally, for 2 to 3 minutes or until eggs are set and small curds form. Remove from flat-top and transfer to plate.
  2. Increase heat to medium-high. Add remaining oil; cook carrot, onion and garlic, stirring, for 5 minutes or until softened.
  3. Stir in cooked rice, corn, peas, eggs and soy sauce. Cook, stirring, for 2 to 3 minutes or until corn and peas are heated through. Keep warm.

Assembly: Prepare Dusted Chicken Breast Chunks according to package directions. For each serving, portion 1 cup (250 ml) fried rice onto plate. Top with 2 oz (60 g) cooked chicken chunks. Sprinkle with 1 tbsp (15 ml) green onions.

Sponsors

reuven logo large

Keywords: lunch, dinner, chicken, fried rice, bowl

Related Topics

Double Smoked Cheddar Mushroom Caps

  • Our Picks

Read Article

Fennel Salad with Rustic Italian Cod

  • Our Picks

Read Article
Red Bull
grisspastanew
Red Bull