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Unfried Rice With Chicken And Carrots

  Ginger slices 3 (Unpeeled)
  Garlic 3 Clove (15 gm)
  Chicken broth 2 1⁄2 Cup (40 tbs) (Low Sodium/Regular)
  Raw rice 1 Cup (16 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Sesame oil 1 Tablespoon (Oriental)
  Rice vinegar 1 Tablespoon
  Red pepper flakes 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Scallions 4
  Cilantro sprigs 1⁄4 Cup (4 tbs) (Packed)
  Carrots 2 Medium
  Skinless boneless chicken breast 3⁄4 Pound
  Egg white 1

1 In a food processor, finely chop the ginger and garlic.
2 In a medium saucepan, bring 2 cups of the chicken broth to a boil over medium-high heat. Add the rice, reduce the heat to medium-low, cover and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes.
3 Meanwhile, in a medium skillet, bring the remaining 1/2 cup broth to a boil. Add the ginger-garlic mixture, the soy sauce, sesame oil, vinegar, red pepper flakes and black pepper. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
4 In a food processor, finely chop the scallions and the cilantro (if using). Thinly slice the carrots. Cut the chicken into bite-size pieces.
5 Return the broth to a boil over medium-high heat. Add the carrots and chicken. Let the broth return to a boil, then cover and cook until the chicken is cooked through, 1 to 2 minutes.
6 In a small bowl, beat the egg white. Stir the beaten egg white into the boiling broth. Then stir in the cooked rice, scallions and cilantro

Recipe Summary

Difficulty Level: 
Main Dish

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