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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 470.9
  • Total Fat: 15.3 g
  • Cholesterol: 268.8 mg
  • Sodium: 806.3 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 54.1 g

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

Submitted by: S33HANNA

Introduction

This is delicious and you could always substitute healthier options, i.e. turkey bacon, cooking spray vs. oil, etc. It does have many burners cooking at one time, so help in the kitchen is nice! This is delicious and you could always substitute healthier options, i.e. turkey bacon, cooking spray vs. oil, etc. It does have many burners cooking at one time, so help in the kitchen is nice!
Number of Servings: 4

Ingredients

    1 1/3 cups uncooked white or brown rice
    1 2/3 cups water
    3 eggs, lightly beaten
    1/4 tsp. salt (optional-the soy sauce is salty enough for some)
    1/8 tsp. pepper
    4 tsp. vegetable or olive oil (divided)
    5 slices bacon
    1/8 cup soy sauce (I used lite)
    1 10 oz. pkg frozen peas
    2 green onions, chopped
    1/2-1 lb. chicken breast, thawed

Directions

1) In a saucepan, bring water to boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, cut up chicken into bite-size pieces and cook in a frying pan w/ a little oil.
2) Also, meanwhile, season eggs w/ salt & pepper. Heat 1 tsp. oil in a small frying pan, pour in eggs. Coat the bottom of pan w/ eggs in order to cook them evenly, cook for about 3 min. Flip the eggs, cook one minute more and remove from skillet to cool down. Let cool, then cut into thin slices. Set aside.
3) Cook the bacon in a skillet, set aside on a plate to cool. Crumble or chop and set aside.
4) Spoon remaining 2 tsp. oil into a large skillet. Stir in rice, break up any clumps & toss to coat w/ oil. Stir in bacon, soy sauce, peas, eggs, and green onion. Stir and cook up until heated through, approximately 3 minutes.

Nutrition information based on 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user S33HANNA.






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