Stephs Chicken Fried Brown Rice Recipes
GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
GARLIC CHICKEN FRIED RICE
This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
Nutrition Facts :
CHICKEN FRIED BROWN RICE
Make and share this Chicken Fried Brown Rice recipe from Food.com.
Provided by Ed Paulhus
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat large nonstick skillet over medium heat. Add 1 tablespoon oil.
- Add chicken, red pepper, and green onion.
- Cook 5 minutes until chicken is cooked through.
- Remove to plate.
- Heat remaining tablespoon of oil in skillet.
- Add cooked rice; cook 1 minute.
- Stir in soy sauce, vinegar, and peas; cook 1 minute.
- Stir in chicken and vegetable mixture.
- *NOTE: Simmer, covered, 1 cup brown rice in 2-1/2 cups water for 45 minutes.
Nutrition Facts : Calories 355.9, Fat 9.8, SaturatedFat 1.5, Cholesterol 36.3, Sodium 645.2, Carbohydrate 46.2, Fiber 6.5, Sugar 4.7, Protein 20.3
STEPH'S CHICKEN FRIED BROWN RICE
This recipe appeared in our local paper from the website GreenvilleOnline.com from the Supper Swap girls. If you like, you can use leftover cooked chicken or rotisserie chicken in the dish........just add the teriyaki sauce in with the rice. I like this recipe because it uses teriyaki sauce, which I love. You can vary the vegetables that you use.
Provided by linguinelisa
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside.
- In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil.
- Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish.
- Serve topped with sesame seeds.
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