Chicken Carrot Fried Rice Recipe

Created by Garinger HS, Charlotte, NC | Latisha Williams, 2014-2016 | Edited by Delphine Remy

Yields: 6 servings | Total time: 35 minutes

A super easy fried rice you must try tonight!

Ingredients:

• 3/4 lb. boneless skinless chicken breasts, cubed
• 4 Tbsp. soy sauce, divided
• 2 garlic cloves, minced
• 1-1/2 cups chopped fresh broccoli
• 3 green onions, sliced
• 2 Tbsp. olive oil, divided
• 3 large carrots, shredded
• 4 cups cold cooked rice
• 1/4 teaspoon pepper

Instructions:

*The rice should be done or almost done*

• Cube the chicken breast and mince two cloves of garlic.
• Combine the chicken breast, 1 tablespoon soy sauce, and the garlic in a bowl and set aside.
• Chop the broccoli and slice the green onions. 
• Heat a wok over medium heat and add 2 Tbsp. olive oil, stir fry the broccoli and the green onions for about 5 minutes.
• Add the carrots and stir fry an additional 4 minutes or until crisp and tender.
• Remove from the wok and set aside.
• In the same wok, stir fry the chicken in the remaining oil until it is no longer pink. 
• Add the rice, the pepper, the vegetables and the remaining soy sauce. 
• Stir fry until heated through. Remove from the heat and serve immediately.