Chicken Breast Recipes » Chicken Stir Fry » Chicken and Vegetable Fried Rice

Chicken and Vegetable Fried Rice

Cooked long grain white rice is stir fried with boneless chicken breast pieces, chopped white onion, fresh ginger root, minced garlic, crushed red pepper flakes, sliced zucchini, chopped red bell pepper, snow pea pieces, asparagus spear pieces, egg, and soy sauce.

Ingredients -

8 ounces Long Grain Chinese White Rice
1 tablespoon + 1 teaspoon Oriental Sesame Oil
12 ounces Boneless, Skinless Chicken Breast, cut into 1/2" pieces
1 cup Finely Chopped White Onion
1-1/2 teaspoons Minced Peeled Fresh Ginger Root
2 Garlic Cloves, minced
Crushed Red Pepper Flakes, to taste
1 Medium Zucchini, cut into 1/2" pieces
1 cup Coarsely Chopped Red Bell Pepper
1 cup Snow Peas, stem ends and strings removed, cut into 1" pieces
9 Fresh Asparagus Spears, cut into 1/2" pieces
1 Large Egg, beaten
3 tablespoons Reduced-Sodium Soy Sauce

Preparation:

1. Bring 2-1/2 cups of water to a boil in a medium saucepan.

2. Stir in the rice, reduce the heat and cover.

3. Cook for 20 minutes, or until the rice is tender and the water has been absorbed.

4. Remove the saucepan from the heat and set to the side.

5. Add 1 tablespoon of oil to a large nonstick skillet.

6. Add the onion, chicken, garlic, ginger and red pepper flakes and stir well.

7. Cook for 2 to 3 minutes over medium-high heat, stirring frequently.

8. Add the vegetables and cook for 3 to 4 minutes, stirring frequently, or until the chicken is cooked through and the vegetables are tender.

9. Push the mixture to the sides of the skillet using a wooden spoon, leaving a well in the center.

10. Add the egg and cook until set, stirring constantly, which takes about 2 minutes.

11. Stir in the rice and combined all ingredients. Stir in soy sauce and remaining oil.

12. Cook for 5 minutes, stirring constantly until heated through.

13. Serve and enjoy.

Chicken Breast Recipe Tip
Stir-Frying Basics

	Heat an empty wok or cast iron skillet over medium high heat until hot. Add a high smoke point oil such as peanut oil. Add aromatics and stir fry until they become fragrant. Meats and other long-cooking ingredients are added next in batches, removed and kept warm. Sauce is prepared in the hot wok. When all ingredients have been cooked, all food is returned to the wok and tossed with sauce.

Chicken Breast Recipe Tip
Fresh Asparagus

	Peak season for asparagus is in the spring, although fresh asparagus can be found in most supermarkets year-round. Choose spears that are equal thickness for consistent results when cooking. Large spears can be woody at the base of the spear. Use a vegetable peeler to trim off the lower outer of the spear, revealing very tender inner flesh.

Chicken Breast Recipes