Chicken Fried Rice

This recipe is based on the Chicken Fried Rice that Curtis Stone made on Oprah.

1 ½ cups rinsed, drained, uncooked long-grain white rice
2 2/3 cups water
5 Tbsp canola oil, divided
4 large eggs, beaten
2 boneless, skinless chicken breasts, cut into bite-size pieces
4 small peeled and finely diced carrots (about 4 ounces total)
2 branches of celery, cut into small pieces
salt and freshly ground black pepper
¾ cup thinly sliced green onions
1/3 cup reduced-sodium soy sauce
1 tsp toasted sesame oil


Combine the water and rice in a saucepan and cook according to the manufacturer's instructions.

Heat 1 Tbsp of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.

Heat 1 Tbsp of oil in the wok, season the chicken with salt and pepper and cook for 4to 5 minutes or until golden brown and cooked through. Remove chicken to a plate.

Heat the remaining 3 Tbsp of canola oil in the wok over medium-high heat. Add the carrots and celery to the wok and stir-fry for 2 minutes. Add the rice and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.