Chicken Fried Rice

Chicken Fried Rice
Cook Time
20 mins
Yield
4
Calories
430
Protein
26g

Not many recipes taste better using leftovers…but fried rice is one of them! A quick fry in a wok, and cold, cooked leftover rice turns nice and crispy. Use the convenience of bagged coleslaw for veg, or shred your own cabbage to save on grocery costs.

Ingredients

  • 1 pkg Chicken Fried Rice Seasoning
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts
  • 3 cups cold, cooked white rice
  • 4 cups shredded coleslaw

Preparation

  1. In a small bowl, whisk together seasoning, soy sauce, water, and sesame oil. Set aside.
  2. In a Wok, heat vegetable oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces.
  3. Add chicken to wok; stir-fry until cooked through, about 5 min.
  4. Increase heat to high; add rice. Stir often to break up clumps and heat through, about 5 min.
  5. Gradually add coleslaw (wok will be full). Add reserved seasoning mixture; stir-fry 3 min or until coleslaw is tender-crisp.

Products

3-Pack
New
Chicken Fried Rice
$13.95

Recipe Note

Swap chicken with 1lb bite-sized extra-firm tofu for a vegan alternative.