Pho Chicken Fried Rice

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    10 min.
  • Serves
    Serves:
    4

This quick and easy chicken fried rice has all the fabulous flavors found in a Vietnamese pho noodle soup.

Recipe tags: garlic base, easy difficulty, main, chicken, skillet

Ingredients

Quantity Ingredient
2 tbsp Better Than Bouillon® Roasted Garlic Base
2 tsp fish sauce
3 tbsp The Original Louisiana Hot Sauce, divided
1 tsp brown sugar
2 tbsp canola oil
4 scallions, chopped
4 tsp minced fresh gingerroot
1 tsp Chinese five-spice powder
3 cups cold cooked jasmine rice
1½ cups shredded cooked chicken
1 cup frozen vegetable medley, such as corn, peas, carrots and green beans
¼ cup packed cilantro leaves
¼ cup packed fresh mint leaves
¼ cup packed fresh Thai basil leaves
lime wedges, for serving

Directions

  • 1

    In small bowl, whisk together 1/4 cup water, Roasted Garlic Base, fish sauce, 2 tbsp hot sauce and brown sugar until combined.

  • 2

    Into large wok or skillet set over medium-high heat, add oil. Add scallions, ginger and Chinese five-spice; cook, stirring constantly until sizzling and fragrant, about 1 minute.

  • 3

    Stir in rice. Cook, stirring often, for 2 to 3 minutes or until rice is well coated.

  • 4

    Stir in chicken, vegetable medley and Roasted Garlic Base mixture. Cook, stirring often, for 3 to 5 minutes or until rice, chicken and vegetables are heated through and flavors are married.

  • 5

    Divide rice among 4 bowls. Top with cilantro, mint and Thai basil. Drizzle with remaining 1 tbsp sriracha (or to taste) and serve with lime wedges.

Tips: Substitute fish sauce with soy sauce if preferred. Serve topped also with bean sprouts if desired.