Claudette Bailey This fried rice is faster and healthier than any you could get at a drive-thru.
Ingredients
2 teaspoons vegetable or canola oil
1⁄4 cup chopped onion
1 can low-sodium chicken broth (14.5 ounces)
2 cups instant brown rice
2 cups frozen mixed peas and carrots or frozen mixed vegetables
1 can white meat chicken (8-12 ounces)
1⁄2 cup plain nonfat yogurt
1⁄4 cup light Ranch dressing
1 teaspoon sugar
1 teaspoon mustard
1⁄2 teaspoon ketchup
Instructions
Conventional Preparation:
- Put oil in large (10″) skillet. Turn on medium-high heat.
- When the oil is hot, add chopped onion and 1 Tablespoon of the chicken broth.
- Cook and stir over medium-high heat until onions start to soften, about 2 minutes.
- Add rest of chicken broth to skillet. Cover and bring mixture to a boil.
- Add instant brown rice and stir.
- Reduce heat to low. Cover and simmer 5 minutes.
- Turn off heat and let stand, covered, 5 minutes, until water is absorbed.
- While rice is cooking, mix together plain nonfat yogurt, light Ranch dressing, sugar, mustard, and ketchup for Yellow Sauce in small (1 quart) bowl.
- When rice is ready, remove cover and fluff with a fork. Turn heat on medium.
- Add frozen vegetables and canned chicken.
- Cover and cook 3-4 minutes, stirring occasionally, until vegetables are hot.
- Serve with Yellow Sauce on the side.
Microwave Directions:
- Add chicken broth, instant rice, onion, and oil to 2-quart, microwave-safe bowl. Microwave for 5 minutes, then let stand for 5 minutes.
- Fluff rice with a fork.
- Add frozen vegetables and canned chicken. Microwave 5 minutes, stirring occasionally, until vegetables are hot.
- Serve with Yellow Sauce on the side.