Total Time
Prep 30 mins
Cook 20 mins

Ingredients Nutrition


  1. Cut chicken into 1/2-inch cubes.
  2. In wok or shallow Dutch oven, heat oil over high heat; stir-fry chicken, onion and carrots until are tender and chicken is no longer pink inside, about 8 minutes.
  3. Add peas, ginger and garlic, stir-fry over medium heat for 2 minutes.
  4. Add rice, stock, green onions, seasame oil, salt and chili paste; stir-fry until hot, about 5 minutes.
  5. Stir in sprouts.
  6. Variations: Pork Fried Rice: Replace chicken with 1lb pork loin, trimmed and cut in 1/2-inch chunks, or pork stir-fry strips Shrimp Fried Rice: Replace chicken with 12oz frozen cooked small shrimp.