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Quick Chicken Fried Rice for Four

Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck — Plymouth, MN
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 small carrot, finely chopped
  • 1 celery rib, chopped
  • 3 tablespoons canola oil
  • 4 cups cold cooked instant rice
  • 3 eggs, lightly beaten
  • 2 cups cubed cooked chicken
  • 1/4 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon pepper

Directions

  • In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
  • Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.
Nutrition Facts
1-3/4 cups: 487 calories, 20g fat (3g saturated fat), 221mg cholesterol, 597mg sodium, 44g carbohydrate (1g sugars, 2g fiber), 30g protein.

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