Use cold rice as it is firmer and has less moisture than freshly cooked rice for a fried rice dish that is not mushy. Cook 1-1/2 cups (375 mL) raw rice to get 3 cups (750 mL) cooked. Swap out the chicken for pork, beef or firm tofu.

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Serves: 4

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Ingredients

  • 1/4 cup (50 mL) oyster sauce
  • 2 tbsp (25 mL) sodium-reduced soy sauce
  • 4 tsp (20 mL) vegetable oil
  • 2 Ontario Eggs, lightly beaten
  • 8 oz (250 g)  boneless skinless Ontario Chicken Breast, cut into pieces
  • 3 cloves garlic, minced
  • 1 Ontario Onion, chopped
  • 1 Ontario Carrot, diced
  • 1 Ontario Greenhouse Sweet Red Pepper, chopped
  • 2 cups (500 mL) thinly sliced Ontario Green Cabbage
  • 3 cups (750 mL) cold cooked long grain rice
  • 1 cup (250 mL) frozen peas, thawed
  • 1 Ontario Greenhouse Tomato, chopped

Instructions

In small bowl, whisk together oyster and soy sauce; set aside.

In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat. Pour in eggs and stir-fry until scrambled; transfer to plate. 

Wipe out wok. Return wok to stove, increase heat to high. Add remaining oil and chicken; stir-fry for 4 to 6 minutes or until no longer pink. Transfer to plate with eggs.  

Reduce heat to medium-high. Add garlic, onion and carrot; stir-fry for 2 minutes. Add red pepper and cabbage; stir-fry for 2 minutes. Add rice and peas; stir-fry for 3 minutes or until hot. Add reserved oyster sauce mixture, along with egg, chicken and tomato; toss to combine.

Nutritional information

1 Serving

  • PROTEIN: 24 grams
  • FAT: 9 grams
  • CARBOHYDRATE: 61 grams
  • CALORIES: 421
  • FIBRE: 5 grams
  • SODIUM: 485 mg