Fried rice is a quick, economical and tasty way to use up leftover rice. Make this delicious meal for dinner and pack leftovers in a plastic container for your child to warm up in the school's microwave oven the next day.
Ingredients
- 1 lb (500 g) boneless skinless chicken breasts or thighs
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 2 carrots, sliced
- 1/2 cup (125 mL) frozen peas
- 1 tbsp (15 mL) minced gingerroot
- 4 cloves garlic, minced
- 4 cups (1 L) cooked long-grain rice
- 1/4 cup (50 mL) chicken stock
- 2 green onions, chopped
- 1 tsp (5 mL) sesame oil
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
- 2 cups (500 mL) bean sprouts
Steps
- Cut chicken into 1/2-inch (1 cm) cubes. In wok or shallow Dutch oven, heat oil over high heat; stir-fry chicken, onion and carrots until carrots are tender and chicken is no longer pink inside, about 8 minutes.
- Add peas, ginger and garlic; stir-fry over medium heat for 2 minutes. Add rice, stock, green onions, sesame oil, salt and chili paste; stir-fry until hot, about 5 minutes. Stir in bean sprouts.
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Variations
Pork Fried Rice: Replace chicken with 1 lb (500 g) pork loin, trimmed and cut in 1/2-inch (1 cm) chunks, or pork stir-fry strips. - Shrimp Fried Rice: Replace chicken with 12 oz (375 g) frozen cooked small shrimp.
- Tip: To cook rice, in saucepan, bring 2-2/3 cups (650 mL) water and 1/4 tsp (1 mL) salt to boil. Add 1-1/3 cups (325 mL) long-grain rice; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 1 day.) Makes 4 cups (1 L).
