Sizzling Fried Rice

Take a quick trip to the Orient with this easy, one-dish skillet meal. Don't forget the fortune cookies! 


  • 1 cup water
  • 1 garlic clove
  • 1 cup instant long grain rice, uncooked
  • 1 cup frozen combination peas and carrots
  • 8 ounces deli chicken breast, cut 1/2 inch thick
  • 6 green onions with tops
  • 1/2 cup fresh bean sprouts or 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon soy sauce


  1. Bring water to a boil in Stir-Fry Skillet. Press garlic into water using Garlic Press. Stir in rice and peas and carrots with Bamboo Spoon. Remove from heat and cover with lid. Let stand 5 minutes.

  2. On Cutting Board, cut chicken into 1/2-inch cubes using Crinkle Cutter to equal 1 1/2 cups. Cut root end off green onions and thinly slice with Quikut Paring Knife to make about 1/2 cup. 

  3. Stir chicken, green onions, bean sprouts and soy sauce into rice mixture. 

  4. Return skillet to heat. Cook, uncovered, over medium heat 3-4 minutes or until thoroughly heated, stirring occasionally with Bamboo Spoon. Serve with additional soy sauce, if desired. 


  • 4  servings

Nutrients per serving:

Approximately 190 calories and 2 grams of fat 

Cook's Tips:

Making this recipe is a great way to use up leftover cooked chicken. We've suggested using cooked chicken from the supermarket deli counter because of its convenience. Using deli meats is a good shortcut in recipes that call for cooked meat.

For fresh pressed garlic, simply place the garlic clove, skin and all, in the hopper of the Garlic Press and squeeze handles together. The garlic flesh will be forced through the holes, while the skin stays in the press. 

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