Chicken Fried Rice (Low Gi)
photo by Meghan at Food.com
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 354.88 ml low-sodium low-fat chicken broth
- 177.44 ml basmati rice or 177.44 ml brown rice
- 0.25 ml salt
- 4.92 ml sesame oil
- 2 boneless skinless chicken breasts, chopped
- 236.59 ml sliced mushrooms
- 1 green onion, chopped
- 2 carrots, diced
- 118.29 ml celery, sliced
- 236.59 ml chickpeas, cooked
- 59.14 ml light soy sauce
- 473.18 ml bean sprouts
directions
- In saucepan, bring 1 1/4 cups of the chicken stock, rice and salt to boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed. Fluff with fork and set aside.
- In large non-stick skillet heat sesame oil over medium high heat and cook chicken and mushrooms for about 8 minutes or until chicken is no longer pink. Add green onions, carrot, celery, chickpeas and cooked rice. Cook, stirring for 2 minutes, to combine.
- Add remaining chicken stock and soy sauce and cook for 5 minutes. Add bean sprouts and toss to combine.
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Reviews
-
This is going to become a regular in our house. The husband and I both loved it. I was afraid the soy sauce and broth added at the end looked a bit soupy, but it was fine. My advice: Have faith in the recipe and cook for the full five minutes. Everything will be fine! Thanks for sharing this one. :)
RECIPE SUBMITTED BY
Canuck Mum
United States