Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 330.1
- Total Fat: 9.4 g
- Cholesterol: 103.9 mg
- Sodium: 473.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.3 g
- Protein: 32.3 g
View full nutritional breakdown of Lori's Chicken Fried Rice calories by ingredient
Lori's Chicken Fried Rice
Submitted by: LILPUPNumber of Servings: 6
Ingredients
-
3 Boneless Chicken Breast
1 Cup Onion
1 Cup Fresh Bean Sprouts
1 Cup Fresh Mushroom
3 Tbls Sesame Oil
3 cups uncooked white rice
1 large egg
Soy Sauce to taste
Salt to taste
Directions
*This is perfect for left over rice. However if you don't have leftovers then do as follows.
*Prepare the rice by placing in strainer and rinsing until water runs clear. Place in air tight pot and place on burnner on high. When it begins to boil, laet boil for 5 minutes then turn down to medium fire. Let boil for 5 more minutes and turn fire down to low.
*Let cook for 10 more minutes. It is very important that you do not open the lid due to the fact that cooking this way is steaming the rice and giving you that authentic sticky rice.
*Cut chicken breast, onion and mushrooms into bite size pieces.
*Rinse your beansprouts and set aside.
*Heat your wok on high. After heated, pour in 1 tbls of oil and place your egg (slightly beaten) in your wok. Place in dish and set aside.
*Place rest of your oil in and let it heat up and then place chicken and onions and in wok and cook until chicken is no longer pink. Salt to taste.
*Add mushrooms then place lid on and leave unitl you see steam escaping then stir together.
*Next add bean sprouts and place lid on again unitl you see steam escape.
*The rice should be done by this time so turn your fire off. Stir in rice, egg and soy sauce to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user LILPUP.
*Prepare the rice by placing in strainer and rinsing until water runs clear. Place in air tight pot and place on burnner on high. When it begins to boil, laet boil for 5 minutes then turn down to medium fire. Let boil for 5 more minutes and turn fire down to low.
*Let cook for 10 more minutes. It is very important that you do not open the lid due to the fact that cooking this way is steaming the rice and giving you that authentic sticky rice.
*Cut chicken breast, onion and mushrooms into bite size pieces.
*Rinse your beansprouts and set aside.
*Heat your wok on high. After heated, pour in 1 tbls of oil and place your egg (slightly beaten) in your wok. Place in dish and set aside.
*Place rest of your oil in and let it heat up and then place chicken and onions and in wok and cook until chicken is no longer pink. Salt to taste.
*Add mushrooms then place lid on and leave unitl you see steam escaping then stir together.
*Next add bean sprouts and place lid on again unitl you see steam escape.
*The rice should be done by this time so turn your fire off. Stir in rice, egg and soy sauce to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user LILPUP.
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