Chicken Fried Rice

with Cabbage, Zucchini & Carrots

40 MIN

2 Servings

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From the Test Kitchen

For this colorful dish, you’ll lightly crisp sushi rice in the pan, then toss it with tender chicken, sautéed vegetables, and a bright, bold sauce that highlights cumin and tingly Sichuan peppercorn.
14 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Chicken Tenders
1 Zucchini
6 oz Carrots
½ lb Red Cabbage
2 Scallions
3 Tbsps Cumin & Sichuan Peppercorn Sauce
1 Tbsp Rice Vinegar
1 Tbsp Mirin (Salted Cooking Wine)
1 Tbsp Sesame Oil
3 Tbsps Roasted Peanuts
1 tsp Black & White Sesame Seeds
½ cup Sushi Rice

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the mirin, vinegar, and cumin-Sichuan sauce. Season with salt and pepper.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl and cover with foil to keep warm.

4 Cook the vegetables

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to the bowl of cooked chicken; cover with the foil to keep warm. Wipe out the pan.

5 Finish the rice & serve your dish

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked chicken and vegetables; add the sauce and stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished rice garnished with the sliced green tops of the scallions, chopped peanuts, and sesame seeds. Enjoy!