Maria UrenaEasy Chicken and Fried Rice
In The Fresh Meat Case
Easy Chicken and Fried Rice
In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 15min
Serves 4
- 480
Calories - 34g
Protein - 1070mg
Sodium - 2g
Sat. Fat - 3g
Sugar 
Ingredients
1 pkg. PERDUE® FRESH CUTS® Fresh Pre-Cut Diced Chicken BreastorPERDUE® HARVESTLAND® Diced Chicken Breasts Individually Wrapped Pouches (2 lbs.)
1/2 tsp. salt
1/4 tsp. black pepper
3 tbsp. peanut or canola oil, divided
2 garlic cloves, minced
1 tsp. ginger, grated
1 small red bell pepper, diced
1/2 cup carrots, diced
1/3 cup peas
2 large eggs, beaten
4 cup cooked rice
3 tbsp. soy sauce
2 tsp. sesame oil
1/2 cup green onions, thinly sliced
Step 1
Stir-Fry
Season the chicken with salt and black pepper. In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat. Add the seasoned chicken and stir-fry until brown and cooked through, about 3 to 4 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a plate.
Step 2
Add
In the same wok or skillet, heat the remaining 1 tablespoon of oil. Stir fry the garlic and ginger for 30 seconds until fragrant. Add the red bell pepper, carrots, and peas. Stir-fry for about 3 to 4 minutes. Add the cooked rice and season with soy sauce and sesame oil. Add the cooked chicken and toss until everything is heated through.
Step 3
Push
Push the rice, chicken and vegetables to the side of the wok and pour in the egg. With a spatula or wooden spoon, scramble the egg, breaking it up into small curds.
Step 4
Serve
Transfer Easy Chicken Fried Rice to a serving platter. Garnish with thinly sliced green onions. Serve with fortune cookies on the side!
20 MIN
