Spicy Chicken Fried Rice with Peanuts (by Ellie Krieger)
By á-26084
Ingredients
- 1/4 cup less-sodium soy suace
- 1 Tbsp. dark brown sugar
- 1 tsp. dark sesame oil
- 3/4 tsp. crushed red pepper
- 2 Tbsp. canola oil
- 2 cup diced red bell pepper (about 2)
- 1 cup diced onion
- 1/4 cup thinly sliced green onions
- 2 Tbsp. minced peeled fresh ginger
- 2 large garlic cloves, minced
- 5 cups cold cooked brown rice
- 2 cups diced cooked chicken (about 1 lb.)
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
- 1/3 cup chopped, unsalted, dry-roasted peanuts
Details
Preparation
Step 1
1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.
2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts).
Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg
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