CHICKEN FRIED RICE
- Number of Servings: 11
Ingredients
Chicken breastsBrown riceonion3 eggssesame oilGluten-free soy sauceolive oil
Pre cook your 2 cups of dry rice. Refrigerate for 2-8 hours. Boil chicken for about 20 minutes, 30 if bone in.
Cut or tear chicken apart.
In wok or large non-stick pan, saute the onions in a little olive oil and then with a little more oil add the cold rice. Stir until coated, add a tablespoon of sesame oil, stir again. Make a well in the middle, beat the eggs and pour into the well. Let cook and stir occasionally until mostly cooked then mix throughout. Add in pre-cooked chicken and stir until heated through. Add a little soy sauce to taste.
Serving Size: Makes 11 1 cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user BRITGAL1.
Cut or tear chicken apart.
In wok or large non-stick pan, saute the onions in a little olive oil and then with a little more oil add the cold rice. Stir until coated, add a tablespoon of sesame oil, stir again. Make a well in the middle, beat the eggs and pour into the well. Let cook and stir occasionally until mostly cooked then mix throughout. Add in pre-cooked chicken and stir until heated through. Add a little soy sauce to taste.
Serving Size: Makes 11 1 cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user BRITGAL1.
Nutritional Info Amount Per Serving
- Calories: 230.0
- Total Fat: 9.2 g
- Cholesterol: 86.0 mg
- Sodium: 223.4 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.4 g
- Protein: 18.2 g
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