Try chef Curtis Stone's recipe for Chicken Fried Rice, a tasty family favorite from his complete seven-day menu.
Servings: Serves 4
  • 1 1/2 cups rinsed, drained uncooked long-grain white rice
  • 1/4 tsp. salt
  • 5 Tbsp. canola oil , divided
  • 2 large eggs , beaten to blend
  • 2 Boneless, skinless chicken breasts , cut into bite-size pieces
  • 4 small peeled and finely diced carrots (about 4 ounces total)
  • 1 1/2 cups broccoli , cut into small pieces about 1/4 inch in size
  • Salt and freshly ground black pepper
  • 3/4 cup thinly sliced green onions
  • 1/3 cup reduced-sodium soy sauce
  • 1 Tsp. toasted sesame oil
  • Directions
    Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.

    Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.

    Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.

    Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.


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