Chicken Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2c. Day Old Rice1/4c. Mr. Yoshida's Gourmet Cooking Sauce1c. Skinless, boneless chicken breasts or pork1c. Sliced onion2 Eggs1/4c. sliced Bok Choy or lettuce1 to 2 Tbsp. Sesame Oil (or if you can find it Wok Oil)
The cook time changes depending on if you have cooked the rice and meat already or not.
This will be the instructions for if this is already cooked (the rice does not need to be day old.)
Cut chicken/pork into bite sized pieces.
Slice onion into bite sized pieces (not diced).
Add oil to large skillet and heat under medium heat. Add onion and sauté for 3-5 minutes.
Add rice and flatten out over skillet.
Pour Yoshida sauce over rice and mix. Flatten rice out over skillet once more.
Let cook for 1 minute and then mix or flip rice over and cook on other side for 1 minute.
Add bok choy, corn/mixed veggies and cooked chicken/pork, mix in skillet.
Add a little more oil or Yoshida sauce if skillet is dry
Push rice over to one side and add eggs--scramble. Once scrambled, mix into rice and flatten once more.
Cook until everything is warm, flipping/mixing as needed.
Taste test flavoring, add Yoshida sauce as desired (but in small increments--45 calories per tablespoon).
Serve!
Number of Servings: 4
Recipe submitted by SparkPeople user DHAMPIR17.
This will be the instructions for if this is already cooked (the rice does not need to be day old.)
Cut chicken/pork into bite sized pieces.
Slice onion into bite sized pieces (not diced).
Add oil to large skillet and heat under medium heat. Add onion and sauté for 3-5 minutes.
Add rice and flatten out over skillet.
Pour Yoshida sauce over rice and mix. Flatten rice out over skillet once more.
Let cook for 1 minute and then mix or flip rice over and cook on other side for 1 minute.
Add bok choy, corn/mixed veggies and cooked chicken/pork, mix in skillet.
Add a little more oil or Yoshida sauce if skillet is dry
Push rice over to one side and add eggs--scramble. Once scrambled, mix into rice and flatten once more.
Cook until everything is warm, flipping/mixing as needed.
Taste test flavoring, add Yoshida sauce as desired (but in small increments--45 calories per tablespoon).
Serve!
Number of Servings: 4
Recipe submitted by SparkPeople user DHAMPIR17.
Nutritional Info Amount Per Serving
- Calories: 290.8
- Total Fat: 9.6 g
- Cholesterol: 119.7 mg
- Sodium: 565.4 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 2.4 g
- Protein: 12.9 g
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