Fast & Easy Chicken Fried Rice

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Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck — Plymouth, MN (Taste of Home)

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Ingredients

  • 1 small carrot, finely chopped
  • 1 celery rib, chopped
  • 3 tablespoons canola oil
  • 4 cups cold cooked instant rice
  • 3 eggs, lightly beaten
  • 2 cups cubed cooked chicken
  • 1/4 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon pepper

Preparation

Step 1

In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.

Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through. Yield: 4 servings.
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REVIEWS:

This is yummy and easy. Use chopsticks to do the scrambling in the center to avoid mixing the eggs into the rice too much before they're set. I substituted turkey for the chicken and regular brown rice for the instant white rice. I made this first and held it warm in the oven while I made the Broccoli in Hoisin Sauce so the broccoli wouldn't be over-cooked. Great combination. The two recipes make a complete meal. I'll definitely make them again.

This was really lacking in flavor. I added a ton more soy sauce and it still didn't help. I wasn't able to add the onions and the soy sauce was low sodium...could that have been why?

GRRRREAT!!

We're not big fans of celery so I subbed in some frozen peas; it was a big hit!

This dish is excellent! I added bell pepper and onion while I cooked the carrots. It added to the flavor and I managed to sneak more veggies in on my kids. My husband even told me it was way better than the stuff we got in a restaraunt recently!

Very easy. I used frozen peas instead of celery and added some tamari sauce.

Reviewed on Jan. 28, 2011 by btaylor123

A delicious taste for very little effort, and healthier than take-out. A great use for leftovers, too. I added a little onion and sweet red pepper to the vegetables, and used egg substitute instead of eggs. Will be preparing this again.

So quick. Didn't know exactly what time we would be eating, so I did the prep earlier in the day -- didn't take long -- and whipped it up in no time when we were ready to eat. I used leftover pork instead of chicken. Served it with the Broccoli in Hoisin Sauce featured in the magazine, along with apple slices and cottage cheese. I halved both recipes. Didn't realize it had already been done here! Even halved, we had some leftover. I may freeze it to see how it does.






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