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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.6
  • Total Fat: 2.4 g
  • Cholesterol: 21.1 mg
  • Sodium: 439.6 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 18.6 g

View full nutritional breakdown of Chicken & Vegetable Fried Brown Rice calories by ingredient
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Chicken & Vegetable Fried Brown Rice

Submitted by: EPRBRAT

Introduction

Oh my goodness, I couldn't believe how yummylicious this was. The seeds in the Jalapeno make it spicy, if you remove the seeds it wont' be spicy anymore. Oh my goodness, I couldn't believe how yummylicious this was. The seeds in the Jalapeno make it spicy, if you remove the seeds it wont' be spicy anymore.
Number of Servings: 6

Ingredients

    3 cups Brown Rice, prepared w/ 1 tsp olive oil
    1 Red Bell Pepper, medium, thinly sliced
    1 tsp Ginger Root, fresh
    4 cups Bok Choy, shredded
    1 stalk of Broccoli, chopped into pieces
    1 cup Carrots, shredded
    2 tsp Roasted Garlic
    1 onion, small, thin slices
    1 jalapeno, shredded
    1 cup egg whites, scrambled
    3 tbsp Soy Sauce, low sodium
    3 Perdue Garlic in Wine Chicken Breasts, cooked and shredded
    Pam Spray

Directions

Cook brown rice per directions and then transfer to a Pam sprayed skillet to cook until a little cirspy, set aside. Cook chicken breasts, cut up and set aside. Scramble egg whites and set aside. Use large saute pan to saute all vegetables and herbs until tender, make sure to reduce all veggie water. Add egg, chicken and soy sauce to veggies. Mix well and cook 5 minutes.

Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user EPRBRAT.






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