Canada / Canada's food guide
Chicken fried rice
This recipe is a healthier version of your favourite fried rice take-out and helps you make use of leftover bits of food in your fridge. Add your favourite vegetable and serve with a drizzle of chili oil.
Ingredients
- vegetable oil, divided30 mL (2 tbsp)
- eggs, lightly beaten2
- chopped (into ½-inch pieces) cooked chicken breast375 mL (1 ½ cups)
- garlic cloves, minced4 cloves
- minced fresh ginger20 mL (1 ½ tbsp)
- onion, finely diced1
- baby bok choy, root trimmed and leaves finely chopped3 pieces
- cooked brown rice, chilled or at room temperature1 L (4 cups)
- lower sodium soy sauce40 mL (2 ½ tbsp)
- sesame oil5 mL (1 tsp)
- scallions, thinly sliced4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a large wok or high-sided sauté pan, heat 15 mL (1 tbsp) of vegetable oil over medium-high heat. Pour eggs into the wok and scramble for about 1 minute or until just cooked through. Transfer to a plate and set aside.
Add chicken to the wok and heat for about 4 minutes, stirring occasionally. Transfer chicken to the plate with eggs.
Heat the remaining 15 mL (1 tbsp) of oil in the wok. Add garlic and ginger and cook for 1 minute over high heat. Add onion and bok choy and sauté for about 3 minutes or until golden. Add rice, soy sauce, and sesame oil. Mix well to break up rice and spread seasoning around.
Add cooked eggs, chicken and 30 mL (2 tbsp) of the scallions. Stir-fry for about 2 minutes or until rice is hot.
Transfer to a serving bowl and sprinkle with remaining scallions.
