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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 301.7
  • Total Fat: 11.4 g
  • Cholesterol: 172.0 mg
  • Sodium: 1,027.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 32.8 g

View full nutritional breakdown of Crispy Chicken Fried Rice calories by ingredient
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Crispy Chicken Fried Rice

Submitted by: RMH720

Introduction

Recipe was modified from Robin Miller on the Food Network (originally used 2 cooked pork chops instead of chicken). Either way - pork or chicken it is equally delicious. Make a double batch and the hubby has lunch for work the next day! Excellent time saver meal when you use leftover rice, chicken from earlier in the week and onion that was chopped earlier in the week too! Recipe was modified from Robin Miller on the Food Network (originally used 2 cooked pork chops instead of chicken). Either way - pork or chicken it is equally delicious. Make a double batch and the hubby has lunch for work the next day! Excellent time saver meal when you use leftover rice, chicken from earlier in the week and onion that was chopped earlier in the week too!
Number of Servings: 4

Ingredients

    1 1/2 tbsps peanut oil, divided
    2 eggs, lightly beaten
    1/2 cup chopped onion
    3 cloves garlic, minced
    2 teaspoons miced fresh ginger (I use powdered - fresh is so expensive)
    2 cooked chicken breasts, diced (approx 2 cups)
    1 cup pre-cooked rice, best if cold before using
    1/4 cup soy sauce
    2 tsps sesame oil (store in fridge and it keeps longer)
    salt and freshly ground pepper to taste (I don't use any at all - the soy sauce is salty enough)
    1 tbsp dried cilantro

Directions

Heat 1/2 tbsp of peanut oil in a large skillet over med-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (approx 2 minutes per side). Remove eggs, dice into small pieces and set aside.
To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced chicken and cook 3 minutes until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and pepper. Remove from heat and stir in cilantro and chopped eggs.

Number of Servings: 4

Recipe submitted by SparkPeople user RMH720.






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Member Ratings For This Recipe

  • I made this for supper tonight and really enjoyed it. I used low sodium soy sauce in place of regular. Great recipe! - 2/8/12

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