Spicy Chicken Fried Rice with Peanuts

Spicy Chicken Fried Rice with Peanuts
Stir-fried rice is ideal for using up leftover brown rice, veggies, and chicken. (Prepare with boil-in-bag brown rice, if you don't have leftover rice.) This flavorful entrée isn't overly fiery, despite the generous amount of crushed red pepper; you can always use less of the spice if you prefer. Serve with steamed baby bok choy.


1/4 cup less-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon dark sesame oil

3/4 teaspoon crushed red pepper

2 tablespoons canola oil

2 cups diced red bell pepper (about 2)

1 cup diced onion

1/4 cup thinly sliced green onions, divided

2 tablespoons minced peeled fresh ginger

2 large garlic cloves, minced

5 cups cold cooked brown rice

2 cups diced cooked chicken (about 1 pound)

1 (8-ounce) can sliced water chestnuts, drained and chopped

1/3 cup chopped unsalted, dry-roasted peanuts



1. Combine first 4 ingredients in a small bowl; stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.



Yield: 5 servings (serving size: about 1 3/4 cups rice mixture, about 1 1/4 teaspoons green onions, and 1 tablespoon peanuts)



CALORIES 482 ; FAT 14.8g (sat 2.1g,mono 7.2g,poly 4.6g); CHOLESTEROL 48mg; CALCIUM 59mg; CARBOHYDRATE 61.8g; SODIUM 479mg; PROTEIN 26.3g; FIBER 6.9g; IRON 2.8mg



Cooking Light, MARCH 2010