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Thai Fried Rice
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Thai Fried Rice

30 Min(s)
30 Min(s) Prep
Put that leftover rice to good use with our Thai Fried Rice recipe . Thai Fried Rice is an Asian-inspired recipe that is ready in just half an hour.
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. each brown sugar and lite soy sauce
1/4 tsp. crushed red pepper
1/4 cup KRAFT Zesty Italian Dressing, divided
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 red bell pepper, chopped
1 Tbsp. grated gingerroot
2 cloves garlic, minced
2 cups chilled cooked jasmine rice
4 green onions, cut into 2-inch lengths
1/4 cup chopped PLANTERS Dry Roasted Peanuts
2 Tbsp. chopped fresh cilantro
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Let's Make It
1
Mix sugar, soy sauce, crushed red pepper and 2 Tbsp. dressing until blended; set aside.
2
Cook chicken in large nonstick skillet on medium heat 8 to 10 min. or until done, stirring frequently. Remove chicken from skillet; set aside.
3
Heat remaining dressing in same skillet. Add bell peppers, ginger and garlic; cook 2 to 3 min. or peppers are crisp-tender, stirring frequently.
4
Return chicken to skillet. Add dressing mixture; mix well. Add rice and onions; cook 5 min. or until heated through, stirring frequently. Spoon into serving dish.
5
Sprinkle with nuts and cilantro.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with fresh lime wedges.
Tip 2
Note
This is a great way to use leftover cooked rice.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 350mg
15%
Total Carbohydrates 32g
12%
Dietary Fibers 3g
11%
Sugars 7g
14%
Protein 18g
36%
Vitamin A
40%
Vitamin C
45%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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