Chicken Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1lb of boneless skinless chicken breast2/3 cup of bean sprouts2/3 cup of frozen peas and carrots3 large eggs1/2 minced yellow onion2 tsp soy sauce2 tbsp wok oil (or seasme oil)2 cups of white or brown rice2 tsp of salt1 tbsp garlic powder
Makes 6 1-cup servings
1. Boil 2 cups of rice (white or brown).
2. in a deep saute pan pour 1 tbsp of wok oil and stir fry chopped onion, bean sprouts, and frozen peas and carrots on medium heat.
3. dice chicken, and sprinkle it with salt and garlic powder.
4. Crack eggs into small bowl and whisk until yolk and white are mixed. Place aside.
5. Place chicken in saute pan with veggies and stir fry until pink no longer shows. Drain access juice from chicken and veggies mixture.
4. Push chicken and veggies to the side in saute pan and scramble eggs.
5. Pour 1 tbsp of wok oil and 2 tsp of soy sauce in chicken veggie mix and turn heat on mid-high. Pour cooked rice in mix and stir fry until rice turns golden brown.
6. SERVE!!!
Number of Servings: 7
Recipe submitted by SparkPeople user XTIANNICOL.
1. Boil 2 cups of rice (white or brown).
2. in a deep saute pan pour 1 tbsp of wok oil and stir fry chopped onion, bean sprouts, and frozen peas and carrots on medium heat.
3. dice chicken, and sprinkle it with salt and garlic powder.
4. Crack eggs into small bowl and whisk until yolk and white are mixed. Place aside.
5. Place chicken in saute pan with veggies and stir fry until pink no longer shows. Drain access juice from chicken and veggies mixture.
4. Push chicken and veggies to the side in saute pan and scramble eggs.
5. Pour 1 tbsp of wok oil and 2 tsp of soy sauce in chicken veggie mix and turn heat on mid-high. Pour cooked rice in mix and stir fry until rice turns golden brown.
6. SERVE!!!
Number of Servings: 7
Recipe submitted by SparkPeople user XTIANNICOL.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 6.2 g
- Cholesterol: 89.0 mg
- Sodium: 173.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.1 g
- Protein: 26.6 g
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