Stir-Fried Rice With Chicken

Rice often serves a supporting role in a menu; but with the addition of chicken and vegetables, this versatile grain can become a star. In this recipe, you can use white, brown, basmati, or even part or all wild rice. For the vegetables, you can follow the recipe or use whatever looks good in the market. It's fun to add exotic mushrooms, such as oyster or shiitake.

2 tablespoons canola oil
12 ounces boneless, skinless chicken breast halves, cut into 2-inch by ½-inch strips
½ cup diced carrot
½ cup diced red bell pepper
1 cup sliced mushrooms
2 scallions, finely chopped
2 cloves garlic, minced
3 cups cooked rice (basmati, long-grain white or brown)
¼ cup frozen baby peas, thawed
2 tablespoons soy sauce, or to taste
Dash of ground white pepper, or to taste (see Tip)
Garnish: strips of red bell pepper

Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5 minutes, or until it is lightly browned cooked through. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining 1 tablespoon of oil in the same pan. Add the carrot and bell pepper; stir-fry for about 2 minutes, or until the vegetables are crisp-tender. Add the mushrooms, scallions, and garlic; continue to stir-fry for about 2 minutes, or until the vegetables are tender. Add the rice; stir-fry for about 2 minutes.

Reduce the heat to low; add the peas, soy sauce, white pepper, and the cooked chicken; stir gently until heated through. Taste and adjust the seasoning.

Advance preparation

This dish will keep in the refrigerator for 2 days; it reheats well.