Chicken fried rice
Prep Time
Cooking Mode
10 mL (2 tsp.) tsp Compliments canola oil
1 small onion
1 stalk celery
5 mL (1 tsp.) tsp freshly grated ginger
2 eggs
1 red pepper
250 mL (1 cup) cup sugar snap peas
250 mL (1 cup) cup cooked chicken
750 mL (3 cups) cup cooked rice
15 mL (1 tbsp.) tbsp sodium-reduced soy sauce
To taste salt and pepper
1 green onion, sliced diagonally
30 mL (2 tbsp.) tbsp toasted sliced almonds
10 mL (2 tsp.) tsp Compliments canola oil
1 small onion
1 stalk celery
5 mL (1 tsp.) tsp freshly grated ginger
2 eggs
1 red pepper
250 mL (1 cup) cup sugar snap peas
250 mL (1 cup) cup cooked chicken
750 mL (3 cups) cup cooked rice
15 mL (1 tbsp.) tbsp sodium-reduced soy sauce
To taste salt and pepper
1 green onion, sliced diagonally
30 mL (2 tbsp.) tbsp toasted sliced almonds
Directions
1Heat oil in a non-stick skillet over medium-high heat. Sauté the onion, celery, and ginger for 2 minutes. Add eggs and cook, stirring to scramble them. Remove from skillet and set aside.
2Sauté the pepper and sugar snap peas in the same skillet for 2 minutes. Add the chicken, rice, soy sauce, and reserved egg mixture. Mix well and continue cooking until well heated. Salt and pepper to taste.
3Garnish with green onion and grilled sliced almonds.
4: Replace the chicken with thawed, cooked shrimp or used cubed tofu for a vegetarian dish.
Tips
1
CHEF'S SECRET: : To toast the almonds, heat a small non-stick skillet over medium heat. Add nuts and stir gently for 1 minute or until fragrant and lightly browned.
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Personal Note
Personal Note