Five-Spice Chicken Fried Rice

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
250
protein 
29 g
sodium 
348 mg
carbohydrates 
17 g
fat 
7 g
fiber  
2 g
cholesterol 
72 mg
Servings 
4
Ingredients 

1 cup cooked and cooled white basmati rice
¼ cup diced carrot
¼ cup diced onion
¼ cup diced celery
¼ cup diced red bell pepper
1 lb boneless, skinless chicken breasts, cooked and diced
1 Tbsp five-spice powder
1 Tbsp sesame oil, divided
2 Tbsp low-sodium, wheat-free tamari sauce

Instructions 
  1. In a medium sauté pan, heat half of sesame oil until hot and add diced chicken, stirring every minute for 4 minutes. Remove from pan and set aside.
  2. Heat remaining oil, add vegetables to pan and sauté until vegetables begin to turn translucent. 
  3. Add rice to pan and stir until well combined. Add chicken and soy sauce to pan and stir until well combined.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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