Chicken Carrot Fried Rice Food

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EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT



Easy Chicken Fried Rice - Better Than Takeout image

Provided by insanelygood

Categories     Chicken     Dinner

Time 25m

Number Of Ingredients 11

2 tbsp butter
3 cups cooked white rice (cold)
1 cup frozen sweet peas
1/2 cup carrots
2 eggs (beaten)
1 small onion, chopped
2 green onions (chopped)
1 tsp garlic powder
2 tbsp soy sauce
1 pound boneless chicken breast (cooked, chopped into 1/2 inch dices)
Dash of sea salt and black pepper

Steps:

  • Melt butter in a large non stick skillet over medium heat.
  • Add onions, peas, and carrots and cook until tender.
  • Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
  • Mix the eggs and vegetables together.
  • Add garlic powder and soy sauce and stir to mix.
  • Add the cooked rice and chicken. Mix well.
  • You can top it off with green onions and a dash of salt and pepper.
  • Enjoy!

Nutrition Facts :

CHICKEN FRIED RICE



Chicken Fried Rice image

This classic chicken fried rice recipe is quick to make, no fuss and definitely better than takeout. Learn how to prepare yummy chicken fried rice at home.

Provided by Bill

Categories     Rice

Time 35m

Number Of Ingredients 18

8 ounces chicken breast ((about 1 large, diced into ½-inch cubes))
1 teaspoon light soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 teaspoon oil
1 tablespoon hot water
¼ teaspoon sugar
1 tablespoon light soy sauce ((or to taste))
1 teaspoon dark soy sauce
1 teaspoon salt ((or to taste))
1/8 teaspoon white pepper ((or to taste))
5 cups cooked rice
3 tablespoons canola oil ((divided))
2 eggs ((beaten))
1 medium onion ((diced))
1 cup fresh mung bean sprouts
1 scallion ((chopped))
1 tablespoon shaoxing wine

Steps:

  • Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
  • Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
  • Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
  • Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
  • With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
  • Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
  • Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
  • After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!

Nutrition Facts : Calories 327 kcal, Carbohydrate 41 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 735 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BETTER THAN TAKEOUT CHICKEN FRIED RICE



Better than Takeout Chicken Fried Rice image

Amazing chicken fried rice that is better than take out! This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together. Make this unique and your own with this favorite Chinese rice!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 40m

Number Of Ingredients 10

1 Tablespoon vegetable oil
1 Tablespoon soy sauce
1 pound chicken (cut into small pieces )
3 cups cooked rice *
2 Tablespoons sesame oil
1 small white onion (chopped)
1 cup frozen peas and carrots (thawed)
2-3 Tablespoons soy sauce (more or less to taste)
2 large eggs (lightly beaten)
2 Tablespoons chopped green onions (optional)

Steps:

  • In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
  • Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Nutrition Facts : Calories 200 kcal, Carbohydrate 20 g, Protein 9 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROTISSERIE CHICKEN FRIED RICE



Rotisserie chicken fried rice image

Using rotisserie chicken makes this chicken fried rice so easy to make. It's a great dinner recipe for busy nights and guarantees clean plates all around.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 13

1 onion (finely diced )
2 celery spears (finely diced )
2 carrots (peeled and diced )
1 red pepper (finely diced )
2 garlic cloves (minced )
1 cup frozen peas
3 cups shredded rotisserie chicken ((approximately 1 medium chicken))
4 cups cold cooked rice
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp lemon juice
chopped spring onion/scallions

Steps:

  • Heat a large wok over high heat.
  • Fry the onion, celery, carrot and red pepper until the vegetables start to soften. Approximately 5-7 minutes.
  • Add the garlic and cook for a few seconds before adding the peas, chicken and rice.
  • Stir fry for another minute or two.
  • Combine the soy suace, oyster sauce, sesame oil and lemon juice. Pour over the rice then stir fry for another 1-2 minutes.
  • Taste and adjust seasoning.
  • Serve topped with chopped spring onions.

Nutrition Facts : Calories 297 kcal, Carbohydrate 39 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 642 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHICKEN FRIED RICE



Chicken Fried Rice image

Skip takeout and make this Chicken Fried Rice tonight. You can enjoy in just 30 minutes this easy-to-make rice dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups fat-free reduced-sodium chicken broth
3 Tbsp. MR. YOSHIDA'S Original Gourmet Sauce
2 cups frozen peas and carrots
2 cups instant white rice, uncooked

Steps:

  • Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until done, stirring frequently.
  • Add all remaining ingredients except rice; mix well. Bring to boil.
  • Stir in rice; cover. Simmer on low heat 5 min. Remove from heat; fluff with fork.

Nutrition Facts : Calories 390, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g

CHICKEN FRIED RICE



Chicken Fried Rice image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots, peeled and diced
2 cloves garlic, minced
3 cups cold cooked rice
1 cup frozen peas, thawed
3 scallions, chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast, cut into bite-sized cubes

Steps:

  • Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

CHICKEN FRIED RICE - OAMC



Chicken Fried Rice - OAMC image

I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

Provided by TishT

Categories     Poultry

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 9

4 cups frozen peas and carrots
1/2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
1 1/2 lbs cooked chicken, chopped and cooled (about 4 cups)
2 tablespoons olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper

Steps:

  • In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
  • Mix well.
  • Pour into 4 bags (enough serve 4) or less for family size.
  • Seal, lable and freeze.
  • Thaw bag of rice mixture.
  • Heat 1 Tbs oil in a large skillet.
  • Dump rice mixture into the skillet.
  • Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
  • Push rice mixture to the side of the skillet.
  • Add 1 Tbs oil to the empty side of the skillet and add the eggs.
  • Cook and stir until eggs are thickened but still moist.
  • Combine eggs with the rice mixture.
  • Turn off heat.
  • Stir in soy sauce and pepper.
  • Serve.
  • *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

SPICY CHICKEN FRIED RICE RECIPE



Spicy Chicken Fried Rice Recipe image

This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.

Provided by Mike Hultquist

Categories     Main Course     Side Dish

Number Of Ingredients 20

1 teaspoon olive oil + 1 tablespoon (or use butter)
2 large eggs (scrambled)
1 pound chicken breast (chopped (or use chicken thighs))
2 jalapeno peppers (diced)
1 serrano pepper
1 medium onion (diced)
1 medium carrot (peeled and diced)
4 cloves garlic (chopped)
1 tablespoon Chinese 5 spice
1 tablespoon spicy red pepper flakes (optional)
1 teaspoon chili paste
Salt and pepper to taste
1 tablespoon butter
4 cups cooked rice (chilled - day old rice is best for this recipe)
4 green onions (chopped)
1/4 cup soy sauce
2 teaspoons fish sauce
3 tablespoons sriracha (or to taste)
1 tablespoon sesame oil
FOR GARNISH: Chopped peppers (spicy chili flakes, sliced green onions)

Steps:

  • Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
  • Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
  • Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
  • Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
  • Stir in the sriracha, sesame oil and reserved scrambled eggs.
  • Garnish and serve!

Nutrition Facts : Calories 342 kcal, Carbohydrate 36 g, Protein 23 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1027 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

FRIED RICE WITH PEAS AND CARROTS



Fried Rice with Peas and Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups long-grain white rice, rinsed
4 cups cold water
1 (1-inch) piece ginger, peeled and sliced in 1/2
1 tablespoon kosher salt
3 tablespoons sesame oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and finely chopped
2 cloves garlic, chopped
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
Kosher salt
Cilantro leaves, for garnish

Steps:

  • In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
  • Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

RICE WITH CHICKEN AND CARROTS



Rice With Chicken and Carrots image

I like this recipe because it's easy to do and delicious. I just came up with it yesterday. It's a blend of recipes that I know..just give it a try and tell me ur opinion.

Provided by Cherrylove

Categories     Long Grain Rice

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken
2 carrots
1 small red onion
1 cup basmati rice (long grain rice)
2 teaspoons cinnamon (you will use each spoon separately)
salt
pepper
2 tablespoons vegetable oil
1 1/2 cups chicken stock
grated parmesan cheese (optional)

Steps:

  • Wash the chicken and cut them into bite size pieces.
  • Cut the carrots into small pieces.
  • Dice the onion.
  • In a large pan put the vegetable oil on a medium high heat.
  • Put the chicken, carrots and onion and stir well until the chicken is browned and the vegetables are softened. While stirring you can add salt and 1/8 tsp pepper (to taste), a tsp of cinnamon.
  • Wash the rice and drain well, add to it a 1/4 tsp of pepper and the second tsp of cinnamon and mix well.
  • Add the rice to the chicken in the pan and mix well.
  • Pour the chicken stock over the chicken mix.
  • Leave it on high heat until the stock boils and the rice starts to absorb it.
  • Lower your heat and cover the pan and leave it for 20 minutes or until the rice is done.
  • You can add some parmesan cheese on top at serving.

Nutrition Facts : Calories 823.2, Fat 21.5, SaturatedFat 3.7, Cholesterol 137.4, Sodium 455.5, Carbohydrate 89, Fiber 6.7, Sugar 8, Protein 65.4

CHICKEN CARROT FRIED RICE



Chicken Carrot Fried Rice image

A dear friend shared this colorful stir fry when my four children were small. It quickly won over those picky eaters! To cut down on prep time, I make the rice ahead and often marinate the chicken beforehand.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 9

3/4 pound boneless skinless chicken breasts, cubed
4 tablespoons soy sauce, divided
2 garlic cloves, minced
1-1/2 cups chopped fresh broccoli
3 green onions, sliced
2 tablespoons canola oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside., In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through.

Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 660mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

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Cuisine Asian
Total Time 30 mins
Servings 8-10


CHICKEN FRIED BROWN RICE - FOOD FUSION
Add chicken,mix well and cook until light golden. Add capsicum,carrot,cabbage & mix well. Add salt,black pepper crushed,green onion leaves and chicken powder,mix well and stir fry for 1-2 minutes. Add boiled brown rice,apple cider vinegar,lemon juice & mix well. Garnish with green onion leaves & serve!
From foodfusion.com
Estimated Reading Time 1 min


CHICKEN FRIED RICE - M&M FOOD MARKET
STOVETOP : (for best results) Open bag and transfer contents to non-stick frying pan or wok. Cook on high 6 to 7 minutes, stirring frequently. MICROWAVE (1000 WATTS): Puncture top and bottom of bag 2 to 3 times with fork to vent. Place punctured bag in microwave-safe bowl. Heat on high 10 minutes.
From mmfoodmarket.com
Brand M&M Food Market


GARLIC, GINGER, CARROT AND CHICKEN FRIED RICE - MING.COM
Garlic, Ginger, Carrot and Chicken Fried Rice Serves 4 . Eat Well With Ming: Just 1 cup of carrots provides more than 100% of your daily needs of Vitamin A, an important vitamin for vision and your immune system. Allergy Free Note: shellfish free, fish free, peanut free, tree nut free, gluten free and egg free (note can be soy free if you omit the tamari)
From ming.com
Estimated Reading Time 3 mins


CHICKEN CARROT FRIED RICE RECIPE: HOW TO MAKE IT | TASTE ...
A dear friend shared this colorful stir fry when my four children were small. It quickly won over those picky eaters! To cut down on prep time, I make the rice ahead and often marinate the chicken beforehand.
From stage.tasteofhome.com


FRIED WITH CARROT, RICE - 31 RECIPES - PETITCHEF
Ingredients: Basmati Rice - 2cups Chicken - 1/2 libra Ginger Garlic paste - 2 tablespoons Pepper powder - 1/2 teaspoon Chopped Carrots - 1/4(boiled) Green Onions ... Schezwan fried rice Main Dish Very Easy 30 min 20 min
From en.petitchef.com


FRIED RICE AND CHICKEN WITH CARROT
A food blog where you can find a healthy nutrition food that will you like,you will also learn how to make Excellent food that will also suit your taste Fried rice and chicken with carrot Obtenir le lien ; Facebook; Twitter; Pinterest; E-mail; Autres applications; Par My creative somethingsiconi - janvier 20, 2021 Fried rice and chicken with carrot /> Each time am eating …
From jaretikhe.blogspot.com


CHICKEN FRIED RICE - CANADA'S FOOD GUIDE
Transfer the chicken to the plate with the eggs. Heat the remaining 15 mL (1 tbsp) of oil in the wok. Add the garlic and ginger and cook for 1 minute over high heat. Add the onion and bok choy and sauté for about 3 minutes or until golden. Add the rice, soy sauce, and sesame oil. Mix well to break up rice and spread seasoning around.
From food-guide.canada.ca


CHICKEN FRIED RICE - RECIPES | GO BOLD WITH BUTTER
Make weeknight meals easy with buttery chicken fried rice. Using real butter throughout this dish adds a distinct, rich flavor and helps brown and cook the chicken, veggies and rice. You can also customize this fried rice dish by removing or switching the protein or adding different veggies. It’s a quick and flavorful way to mix up meals during the week!
From goboldwithbutter.com


CARROT SWORD FLOWER SOUP RECIPE - SIMPLE CHINESE FOOD
Cut carrots, pork, and chicken bones, wash them well and set aside. 3. After the sword flower is soaked, pour out the water and put it in the pressure cooker and refill it with clean water. 4. Add all the pork, chicken bones, carrots, tangerine peel, ginger and other ingredients. 5. Cover the pot and simmer on high heat for half an hour, turn off the heat, add a little salt, chicken essence ...
From simplechinesefood.com


CHINESE FOOD, CHICKEN AND CARROT FRIED RICE STOCK PHOTO ...
Photo about on white plate for homemade comfort cuisine. Image of chinese, meat, background - 178396754
From dreamstime.com


CHICKEN FRIED RICE - KEMMY RECIPES
Instructions. Cut the chicken into cubes and transfer into a bowl. Add one teaspoon of salt. And one teaspoon of dark soy sauce. Mix well to combine the set aside for 10 minutes. Heat up 1 tablespoon of oil. Add the eggs and season with some salt and pepper to taste. Fry then transfer into a bowl. Add about 3 tablespoons of oil into the pan on ...
From kemmyrecipes.net


10 BEST CHICKEN FRIED RICE RECIPES | YUMMLY
The Best Chicken Fried Rice Recipes on Yummly | Chicken Fried Rice, Ground Chicken Fried Rice, Chicken Fried Rice - An Easy Recipe
From yummly.com


CHICKEN FRIED RICE — AIM NUTRITION COACHING
1/2 cup diced carrots 2 eggs lightly whisked 1 cups cooked chicken breast 1.5 cups Jasmine or long grain cooked rice, day old is best 1/4 teaspoon salt plus more to taste 1/4 teaspoon pepper 1/2 cup frozen peas 1/2 teaspoon sesame oil. Instructions: In a small bowl whisk soy sauce, Chinese cooking wine (or Sherry) and sugar until combined.
From aimnutritioncoaching.com


CHINESE FOOD, CHICKEN AND CARROT FRIED RICE STOCK PHOTO ...
Photo about On white plate for homemade comfort cuisine. Image of carrot, angle, apce - 178396862
From dreamstime.com


CHICKEN CARROT FRIED RICE RECIPES
CHICKEN CARROT FRIED RICE RECIPE | CDKITCHEN.COM. In a large skillet or wok, stir-fry the broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice… From cdkitchen.com 5/5 …
From tfrecipes.com


CHICKEN CARROT FRIED RICE RECIPE
Crecipe.com deliver fine selection of quality Chicken carrot fried rice recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken carrot fried rice recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Skillet Chicken with Escarole and Pecorino Crecipe.com Do you want to taste a unique dish that amps up escarole …
From crecipe.com


HIBACHI CHICKEN FRIED RICE - CLOSET COOKING
Option: Omit the chicken for vegetarian. Option: Use fresh diced carrots and cook them with the chicken and onion in step 1. Option: Use your favourite fried rice vegetables! Option: Add 1 tablespoon oyster sauce! Tip: Let the rice sit for a few minutes and cook so that the rice at the bottom of the pan gets nice and toasted, crispy and good before mixing it.
From closetcooking.com


CARROT FRIED RICE RECIPES
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with ...
From tfrecipes.com


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