Chicken Fried Rice

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breasts or 1  lb boneless skinless chicken thighs
• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 2  carrots, sliced
• 1⁄2 cup  frozen peas
• 1  tablespoon  minced gingerroot
• 4  cloves garlic, minced
• 4  cups cooked long-grain rice
• 1⁄4 cup  chicken stock
• 2  green onions, chopped
• 1  teaspoon  sesame oil
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon  asian  chili paste or 1⁄2 teaspoon  hot pepper sauce
• 2  cups bean sprouts

Directions

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.