Fried Rice & Stir Fry Chicken & Vegetables

Preparing this dish makes a tremendous mess of the kitchen. So I try to make enough so there are leftovers for a couple of days just like when you go out for Asian food. I think I went overboard on the rice this time though!

Fried Rice

  • 4 cups cooked basmati rice
  • 2 carrots chopped
  • 1 stalk celery chopped
  • 1 bunch of green onions chopped
  • 1 cup chopped cashews
  • 1 cup cooked chopped chicken
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp garlic chili paste
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • olive oil for cooking

Prepare your rice and set aside. Chop carrots and celery and steam for 5 – 7 minutes and set aside. Chop green onions and set aside. Mix soy sauce, chili paste, garlic paste and ginger paste in a bowl. Heat up a large skillet with some olive oil , add the cooked rice and spread out over the pan. Add the soy sauce mixture and evenly distribute it over the rice. Add the carrots, celery, green onion and cashews and mix through the rice.

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6Stir Fry Chicken & Vegetables

  • 2 boneless skinless chicken breasts cut into chunks
  • 1 carrot sliced on the diagonal
  • 1 celery stalk sliced on the diagonal
  • 1 bunch green onions chopped
  • 6 oz. snow peas
  • 1 cup chopped cashews
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp garlic chili paste
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • olive for cooking

Steam the carrots and celery 5 minutes and set aside. Cook the chicken in olive oil in a large skillet browning on each side and flipping over. When the chicken is nearly cooked add the soy sauce mixture, the carrots, celery, green onion and cashews. Mix together and add the snow peas. Cook for a few more minutes and serve with the rice.

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