One of my guilty pleasures is Panda Express. I love their fried rice and orange chicken. Thankfully, we don’t have a Panda Express in town, so it’s just a guilty pleasure when we go on a long road trip and find one along the way. However, fried rice is something that I really enjoy. I’ve made some really delicious pineapple fried rice (the key to that is that you really do need to add fresh pineapple right at the end), but I thought I’d give chicken fried rice a try this time. Leftover chicken is a staple in our house since I use it in so many recipes (it’s so easy, healthy and delicious), so I used that and some leftover rice to begin my fried rice. The key to fried rice is that your rice should be cold. I try to plan rice for a side dish with a meal the day or two before and make the extra I need then. Just stick it in the fridge and it’s ready to go when I need to make fried rice. One of the great things with fried rice is that you can make it any way you like. Add all the veggies your heart desires, or substitute the chicken with tofu to make it unique to you. A word of advice with peas in fried rice – use edamame (soybeans) instead of regular sweet peas. While the sweet peas are more traditional, they do tend to turn funny colors if you overcook them. The edamame beans don’t lose their color and really add a beautiful look to your fried rice.
Chicken Fried Rice
Forget takeout – make this delicious chicken fried rice for supper instead. It’s simple but packed with flavor. The leftovers will be perfect for a quick lunch the next day.
- 1 tsp Chinese five-spice powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 Tbsp fresh grated ginger
- 1/4 C soy sauce, reduced sodium
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1 carrot, thinly sliced at a diagonal
- 1 C green beans, fresh or frozen
- 1 medium red bell pepper, thinly sliced
- 2 C long grain rice, cooked and chilled
- 1 lb chicken breast, cooked and chopped
- 1/4 C green onions, thinly sliced
- Whisk together the five-spice powder, coriander, cumin, ginger, and soy sauce.
- In a large skillet, heat the oil over medium high heat.
- Saute the garlic for 30 seconds.
- Add the carrots and green beans to the pan and cook for 3 – 4 minutes, or until they become tender. Add a little water to the pan (as necessary to keep the carrots from sticking) and cook with a lid.
- Add the bell peppers, rice, chicken and sauce. Cook for 2 – 3 minutes, stirring constantly.
- Sprinkle the green onions over the top and serve hot.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: Chinese
Entire recipe makes 4 servings
Serving size is about 1 1/2cups
Each serving = 7 Smart Points/8 Points
PER SERVING: 321 calories; 7g fat; 2g saturated fat; 29g carbohydrates; 2g sugar; 33g protein; 2g fiber