Sherylds Mock Chicken Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbsp Ginger Powder, .5 tsp Garlic powder, .5 tbsp Carrots, raw, 1 cup, chopped/diced Celery, raw, 1 cup, diced Chickpeas (canned garbanzo beans), 1 cup Cabbage, fresh, 1 cup, shredded/chopped Green Peppers (bell peppers), 1 cup, chopped/diced Egg, fresh, 2 large Soy Sauce, 1 tbsp Green Onion - Raw, chopped, 0.25 cup cooked Chicken Thigh, 2 thigh, bone and skin removed Brown rice (2 cups cooked)mushrooms 2 cupOPTIONAL (not included in my calorie count)sugar snap green beans 1 cup
In a large skillet I added the oil on med heat
added the carrots, celery, bell pepper, ginger, garlic, soy sauce, and then about 1/3 cup water ... let that cook a 5 minutes
added the chickpeas, mushrooms, and cabbage, maybe another 1/3
cup water, (if adding sugar snap beans add them here)...let that cook 3 minutes, covered
make a little corner in the pan and let the scramble egg cook there,
throw the cooked chopped chicken over the veggies, cover and cook 2 minutes
finally mix in the 2 cups cooked brown rice cook covered 1 minute
and top with chopped scallions. and serve
1 serving = 2 cups
added the carrots, celery, bell pepper, ginger, garlic, soy sauce, and then about 1/3 cup water ... let that cook a 5 minutes
added the chickpeas, mushrooms, and cabbage, maybe another 1/3
cup water, (if adding sugar snap beans add them here)...let that cook 3 minutes, covered
make a little corner in the pan and let the scramble egg cook there,
throw the cooked chopped chicken over the veggies, cover and cook 2 minutes
finally mix in the 2 cups cooked brown rice cook covered 1 minute
and top with chopped scallions. and serve
1 serving = 2 cups
Nutritional Info Amount Per Serving
- Calories: 244.0
- Total Fat: 8.4 g
- Cholesterol: 81.1 mg
- Sodium: 350.9 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 5.0 g
- Protein: 11.9 g
Member Reviews