Chicken Fried Rice with Leeks and Dried Cranberries

I substituted pork tenderloin for the chicken and it was delicious.  Next time I'll put in only half the cranberries, though, cause it was a little sweet.

Other Time: 26 minutes minutes
Yield:  4 servings (serving size: about 1 1/3 cups)


2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
3 cups thinly sliced leek (about 1 1/2 pounds)
1/4 teaspoon freshly ground black pepper
3 1/2 cups cooked, chilled long-grain brown rice
1 cup dried cranberries
1 tablespoon chopped fresh sage
1/4 cup dry white wine


CALORIES 452 ; FAT 11.1g (sat 1.9g,mono 6.2g,poly 2.1g); CHOLESTEROL 47.1mg; CALCIUM 70mg; CARBOHYDRATE 74g; SODIUM 433mg; PROTEIN 16.6g; FIBER 6g; IRON 3mg

Cooking Light, JANUARY 2011

1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over chicken. Add chicken to pan, and sauté for 3 minutes or until browned, stirring occasionally. Remove the chicken from pan. Add leek, black pepper, and remaining 5/8 teaspoon salt to pan; sauté for 4 minutes or until leek is tender and golden. Add leek mixture to chicken.

2. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add rice, stirring well to coat rice with oil; cook, without stirring, 2 minutes or until edges begin to brown. Stir rice mixture; cook, without stirring, 2 minutes or until edges begin to brown. Stir in chicken mixture, cranberries, and sage. Add wine; cook for 2 minutes or until mixture is dry, stirring constantly.