Chicken fried rice | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) sliced mushrooms
• 2 green onions, chopped
• 1 carrot, diced
• ½ cup (125 mL) sliced celery
• 1 ½ cups (375 mL) low sodium chicken broth
• ¾ cup (175 mL) brown rice
• 1 tsp (5 mL) sesame oil
• 2 boneless skinless chicken breasts, chopped - ½ lb (250 g)
• 1 cup (250 mL) canned chickpeas, drained and rinsed
• 2 tbsp (25 mL) sodium reduced soy sauce
• 2 cups (500 mL) bean sprouts