Chicken Fried Rice
- Number of Servings: 6
Ingredients
1 cup regular egg substitute2 tsp canola oil 1 cup frozen peas and carrots, thawed1 pound chicken breast, thawed and sliced into small pieces2 cups uncooked quick cooking brown rice, cooked to package directions and cooled in fridge4 tbsp soy sauce
Coat a large wok or skillet with cooking spray and heat until an added drop of water sizzles.
Scrambe egg substitute in wok. Remove when cooked and set aside.
Add oil, peas, carrots and chicken to wok. Stir fry for 5 minutes.
Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes.
Yields about 1 cup per person
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user OXXOR53.
Scrambe egg substitute in wok. Remove when cooked and set aside.
Add oil, peas, carrots and chicken to wok. Stir fry for 5 minutes.
Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes.
Yields about 1 cup per person
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user OXXOR53.
Nutritional Info Amount Per Serving
- Calories: 225.0
- Total Fat: 4.8 g
- Cholesterol: 37.0 mg
- Sodium: 828.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.2 g
- Protein: 21.4 g
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