Chicken Fried Rice Recipe

You can substitute browned ground chicken for the leftover chicken if you prefer. Use the convenient pre-minced ginger and garlic available in jars at your local grocer. (Makes 4-6 servings.)

Ingredients:

8 oz leftover chicken, chopped or shredded

1/2 cup low sodium chicken broth

1 Tbsp low sodium teriyaki sauce or soy sauce

1/2 tsp ground coriander

2 large eggs, beaten

2 tsp vegetable oil or peanut oil

1 tsp minced ginger

1 tsp minced garlic

1 bell pepper, chopped

6 scallions, sliced, white and light green parts only

1 cup frozen green peas and diced carrots, thawed

1 1/2 cups leftover cooked brown rice

Directions:

In a small bowl, whisk together the chicken broth, teriyaki sauce and coriander.

In a large skillet, heat a little bit of the oil and scramble the eggs, then set aside.

In the same skillet, heat the remaining oil and saute the ginger, bell pepper, scallions until tender.

Add the peas and carrots and the rice and stir fry until the rice starts to brown.

Add the chicken and the sauce and mix well. Continue to cook until the sauce starts to bubble and the chicken is heated through.

Recipe provided by iLunchBox.com.

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