Chicken fried rice
Chicken fried rice

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

MAIN

  1. 10 mL (2 tsp.) Compliments Canola Oil
  2. 1 small onion
  3. 1 stalk celery
  4. 5 mL (1 tsp.) freshly grated ginger
  5. 2 eggs
  6. 1 red pepper
  7. 250 mL (1 cup) sugar snap peas
  8. 250 mL (1 cup) cooked chicken
  9. 750 mL (3 cups) cooked rice
  10. 15 mL (1 tbsp.) sodium-reduced soy sauce
  11. To taste, salt and pepper
  12. 1 green onion, sliced diagonally
  13. 30 mL (2 tbsp.) toasted sliced almonds*

Directions

  1. Heat oil in a non-stick skillet over medium-high heat. Sauté the onion, celery, and ginger for 2 minutes. Add eggs and cook, stirring to scramble them. Remove from skillet and set aside.
  2. Sauté the pepper and sugar snap peas in the same skillet for 2 minutes. Add the chicken, rice, soy sauce, and reserved egg mixture. Mix well and continue cooking until well heated. Salt and pepper to taste.
  3. Garnish with green onion and grilled sliced almonds.

VARIATION:
Replace the chicken with thawed, cooked shrimp or used cubed tofu for a vegetarian dish.

*CHEF'S SECRET:
To toast the almonds, heat a small non-stick skillet over medium heat. Add nuts and stir gently for 1 minute or until fragrant and lightly browned.

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