Classic Chicken Fried Rice

Serves 4

Serve with sautéed greens such as bok choy, mustard greens or broccolini. If you're looking for an alternative to chicken, this can be made with pork or tempeh. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

4 tablespoons canola or extra virgin olive oil, divided*
2 eggs, lightly beaten*
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon chopped fresh ginger
1 package frozen Asian stir fry vegetables, thawed*
1 package frozen jasmine Rice, slightly thawed*
3 to 4 tablespoons soy sauce

Method

In a very large sauté pan or wok, heat 2 tablespoons oil over medium high heat. Pour in egg and quickly swirl around pan so it forms a thin layer. Cook until just firm, then remove egg sheet from pan and cut into thin strips. Set aside. Wipe out pan, add another tablespoon of oil, increase heat and sauté chicken and ginger in 2 batches until golden, about 5 minutes. Return all chicken to pan, add remaining oil and vegetables. Cook 2 minutes, then add rice and continue to cook while tossing together and adding the soy sauce. When rice has taken on a light brown color, transfer to a large platter and top with egg.

Nutrition

Per serving (about 13.5oz/385g-wt.): 830 calories (170 from fat), 19g total fat, 2.5g saturated fat, 39g protein, 124g total carbohydrate (4g dietary fiber, 4g sugar), 170mg cholesterol, 1260mg sodium

http://www.wholefood.com/recipes/1945