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Chicken Fried Rice

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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.

Ingredients

Scale
  • 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.

Notes

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Find it online: https://brandpointspluscanada.com/chicken-fried-rice/