Chicken Thai Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
8 Oz Chicken Breast, cooked1 Tbsp Sesame Oil1/2 C Onion, Chopped1 Cup Carrots, diced1 Cup Celery, Diced1 Cup Red Bell Pepper, Sliced1 Cup Zucchini, sliced1 Cup Bean Sprouts5 Tbsp Soy Sauce2 Tbsp Fish Sauce1 whole Egg2 Egg White1 Cup dry Basmati Rice
Dice chicken, and saute in a skillet sprayed with cooking spray. Season with soy sauce, red pepper flakes, and fish sauce as desired.
Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
Let the wok get really hot. Add sesame oil and saute carrots and bell peppers for about 5 minutes. add celery and cook an additional 3-5 minutes. Add onions, scallion bean sprouts, zucchini, and garlic and hot pepper flakes; cook an additional 3-5. Add chicken and mix well.
Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes.
Serving Size: 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
Let the wok get really hot. Add sesame oil and saute carrots and bell peppers for about 5 minutes. add celery and cook an additional 3-5 minutes. Add onions, scallion bean sprouts, zucchini, and garlic and hot pepper flakes; cook an additional 3-5. Add chicken and mix well.
Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes.
Serving Size: 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Nutritional Info Amount Per Serving
- Calories: 126.6
- Total Fat: 3.2 g
- Cholesterol: 45.2 mg
- Sodium: 1,118.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.1 g
- Protein: 12.2 g
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