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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At only 477 calories per serving, make take-out Chicken Fried Rice in your own kitchen. Ingredients:
2 (3 1/2-ounce) bags boil-in-bag long-grain white rice |
7 teaspoons lower-sodium soy sauce, divided |
1 teaspoon cornstarch |
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces |
2 tablespoons hoisin sauce |
2 tablespoons rice wine vinegar |
2 tablespoons fresh lime juice |
1 teaspoon chili paste with garlic |
2 tablespoons canola oil, divided |
2 large eggs, lightly beaten |
1 cup chopped white onion |
1 teaspoon grated peeled fresh ginger |
3 garlic cloves, minced |
1 cup frozen green peas, thawed |
1/2 cup chopped green onions |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.
3. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 4 minutes or until lightly browned. Push chicken to one side of skillet; add eggs to open side of pan. Cook 45 seconds, stirring constantly; stir eggs and chicken mixture together. Remove chicken mixture from pan; keep warm. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add white onion, ginger, and garlic; cook 2 minutes or until fragrant. Add rice; cook 1 minute. Add peas; cook 1 minute. Add chicken mixture and soy sauce mixture; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in green onions.
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