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The Honolulu Advertiser
Posted on: Wednesday, April 21, 2010

Fried rice from uncooked rice

 •  Simply asparagus

By Linda Gassenheimer
McClatchy-Tribune News Service

Hawaii news photo - The Honolulu Advertiser

Skillet chicken fried rice comes together fairly quickly and doesn't take much effort.

McClatchy-Tribune News Service

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I love fried rice, but I don't always have time to cook rice first and then stir-fry it. This recipe for skillet chicken fried rice uses a one-step method that produces a delicious dish with very little effort.

The uncooked rice is first browned in a skillet and then the other ingredients are added. The secret is to make sure the rice is evenly browned before adding the broth. I also use a large skillet. The larger cooking surface helps the rice cook faster.

This recipe uses peas and parsley but you can use the ingredients you prefer, such as green onions, carrots, char siu or ham.

Wine suggestion: Ginger, soy and red pepper make these dishes spicy enough to go nicely with a full-bodied, sometimes slightly sweet white chenin blanc. Keep in mind that the California ones are often a bit sweeter than the French ones.


• 1 1/4 tablespoons sesame oil, divided use

• 1/2 pound boneless skinless chicken breast, cut into 1/4-inch cubes

• 1/4 cup long-grain white rice

• 1 1/2 cups fat-free, low-salt chicken broth

• 1 tablespoon low-salt soy sauce

• 2 medium garlic cloves, crushed

• 1 teaspoon ground ginger

• 1 cup frozen peas

• 3/4 cup chopped fresh parsley

• Salt and freshly ground black pepper

Heat 1/4 tablespoon oil in a large nonstick skillet over medium-high heat.

Add chicken and brown 2 minutes. Remove to a plate. Add rice and saute until rice is evenly browned, about 3 minutes. Meanwhile, mix broth and soy sauce and heat mixture until it starts to boil. This can be done in a microwave on high for 2 minutes. Add garlic to the skillet and saute 1 minute. Add broth, soy sauce and ginger to the skillet and bring to a simmer. Lower heat to medium, cover with a lid and simmer 10 minutes.

Return chicken to skillet and add peas. Cover and simmer 2 to 3 minutes.

Add parsley and remaining 1 tablespoon oil. Toss well. Add salt and pepper to taste.

Makes 2 servings.

Per serving: 532 calories (26 percent from fat), 15.3 g fat (2.6 g saturated, 5.5 g monounsaturated), 108 mg cholesterol, 46.7 g protein, 50.1 g carbohydrates, 4.0 g fiber, 1,085 mg sodium