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Today’s recipe for chicken fried rice is from Cooking Light. The addition of leeks and dried cranberries gives it a really unique and delicious flavor. It’s healthier than traditional take out fried rice, too.
One of the best things I have ever done for myself was to get a subscription to Cooking Light magazine. Several years ago as I was perusing the magazine isles at Borders, I came across the periodical and from then on I was hooked.
I remember then first issue I ever bought. Matt and I got home from the store and I read it cover to cover that night. I had earmarked items that looked good or interesting. The problem was I really had no idea how to cook.
I decided to start small. I went to the library in Bloomington, where we lived, and checked out 3 Cooking Light cookbooks. The first thing I made was a recipe for fried rice without meat. I had hoped to reproduce a dish we loved but in a more waist friendly version.
I would like to say that it was a success. But it wasn’t. I forgot that the key to making good fried rice is to use cold day old rice. I made the mistake of making a huge batch of white rice then thinking that I could just turn around and turn it into a specimen of fine chinese dining. Not so much…. What a soggy, mushy mess.
I was excited to see this particular recipe for chicken fried rice in the January/February issue. I am a real fan of leeks, and blend that with fried rice….that is a winner in my book.
I got home at 4:10 today and had this on the table by 5:00. It was good, filling and a nice change from boring old chicken. Don’t forget…you have to make the rice a day ahead or at least give the rice 4 or 5 hours to chill out in the refridgerator.
I doubled this recipe to feed my hungry crew, and we had leftovers for lunch. Here is the recipe that serves 4.
You can also see this recipe for chicken fried rice at http://www.cookinglight.com/
Total Servings 6
Traditional chicken fried rice has been lightened up, and the flavors have been amped up with the addition of fresh leeks and dried cranberries.
10 minPrep (inc. refrigeration & rest time)
10 minCook Time
20 minTotal Time
Ingredients
- olive oil
- Kosher salt/fresh pepper
- 1/2 lb boneless skinless chicken thighs cut into small slices. Pop this into the freezer for a minute to make it easier to slice.
- 3 C very thinly sliced leeks (about 1 1/2 lbs)
- 3 1/2 C cooked long grain brown rice, chilled
- 1 C dried cranberries
- 1 Tbl chopped fresh sage
- 2 oz dry white wine
Instructions
- Heat oil in a large skillet on medium heat and add chicken. Sprinkle with salt and pepper.
- Saute for 5 minutes or until cooked through. Remove chicken and put in a bowl to the side.
- Add the leeks, a little salt and pepper and a sprinkling of oil if you need it, into the pan. Saute leeks until golden and tender. Add the leeks to the chicken that was put aside.
- Now add a tablespoon of oil to the hot pan and add the cold rice. Allow the rice to cook on medium heat for 2 minutes. Then gently stir and allow the rest to brown a little.
- Now it’s time to add the chicken/leeks back into the skillet, along with the cranberries, sage and wine. Cook for 2 minutes or until the wine is absorbed.
*I also added a handful of toasted slivered almonds after I got Noah’s portion out of the way, and a few sprinkles of sesame oil over the top. I threw in my almonds at this finishing point. It adds a little crunch to the meal.
This chicken fried rice is really so easy and pretty tasty.
