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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 328.9
  • Total Fat: 9.8 g
  • Cholesterol: 98.3 mg
  • Sodium: 563.4 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 17.8 g

View full nutritional breakdown of MAKEOVER: Chicken Fried Rice (by CHRISKENANDKIDS) calories by ingredient
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MAKEOVER: Chicken Fried Rice (by CHRISKENANDKIDS)

Submitted by: CHRISKENANDKIDS

View the original recipe for Beef Fried Rice

Introduction

I combined two recipes - one for beef and vegetables and one for regular fried rice, and made a crowd pleaser for my family. For this one I added chicken instead of beef. I combined two recipes - one for beef and vegetables and one for regular fried rice, and made a crowd pleaser for my family. For this one I added chicken instead of beef.
Number of Servings: 8

Ingredients

    Marinade:
    1/3 cup Mirin
    2 Tbsp Shoyu
    1 tsp. Honey
    13 oz. chicken breast, cubed

    Stir Fry:
    1 Tbsp. Peanut oil or other oil (I used garlic infused oil)
    2 Tbsp. Shoyu
    1 cup celery, chopped
    2 cups broccoli florets
    2 tsp. minced garlic
    3 eggs, beaten
    2 cups red bell pepper, cubed
    1-2 tsp. sesame oil
    4 cups Minute Brown rice

Tips

You can add any veggies or meat to this recipe and tailor it to your taste.


Directions

Mix marinade ingredients together with beef. Stir and place in the refrigerator for 25-30 minutes to marinate. Add 1 tbsp. oil to skillet or wok and heat oil. Take beef out of marinade and place in wok to cook until no longer pink. Save marinade. Remove from skillet and reserve in bowl. Add another tbsp. oil and heat until hot. Add celery and garlic and sautee for 1-2 minutes. Add egg and cook until done. Add broccoli, kale and beef and cook for 3-4 minutes. Add cooked rice and season dish with sesame oil, shoyu and saved marinade. Cover and steam for 2-3 minutes. Serve.

Serving Size: Makes 8 servings - about 1 cup each






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