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Chicken Fried Brown Rice Recipe

Ingredients

1/2 cup vegetable oil

1 medium onion, cut into 1/4 inch slices

1 medium carrot, sliced into 2 wedges

1 medium celery, cut into 1/4 inch strips

1 medium green bell pepper, chopped into 1/4 inch strips

1/4 cup seasoned bread crumbs

1 teaspoon white sugar

1 tablespoon chicken bouillon granules

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried tarragon

1 teaspoon fresh rosemary

1 teaspoon dried tarragon

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried tarragon

3 tablespoons finely chopped fresh parsley

2 teaspoons cornstarch

Directions

Heat oil in a large skillet or pan over medium-high heat. Add onion slices, carrot, celery, bell pepper and bread crumbs; saute until meat is completely browned and vegetables are tender. Stir in sugar, chicken bouillon, flour, basil, oregano, tarragon, rosemary, tarragon and rosemary.

In a small bowl, mix cornstarch and water.

Heat a small skillet over medium heat. Add chicken, turn and cook about 5 minutes on each side, until lightly browned and cooked through. Remove chicken from pan.