Hawaiian fried rice
- Number of Servings: 5
Ingredients
Chicken Breast: 2 cups cubedWhite rice: 3 cupsGreen beans: 1 cup choppedShrimp: 8 oz Carrots: 2 cups slicedPineapple cubes: 1 cup cubedeggs: 1, beatenEgg whites: 2Yellow onion: 1/2, dicedSoy sauce, low sodium: 2 tbspOlive oil: 4 tbspCorn kernels: 1/2 cupBroccoli: 1 cup floretsZucchini, 1 cup sliced
Serving Size: Serves 4
Cook the rice ahead of time, and refrigerate.
Whisk egg, egg whites, and soy sauce together in a bowl.
Heat 1 tbsp olive oil in a large skillet or wok over medium high heat. Add the chicken and shrimp, stirring frequently until mostly cooked (2-3 minutes). Remove from pan and set aside.
Heat the remaining olive oil in the pan and add the chopped onions, stirring constantly until they become translucent. Stir in the the remaining vegetables and cook until tender (about 3 minutes).
Stir in the rice, the pineapple, the shrimp/chicken, and the egg/soy sauce mixture. Stir until the entire dish is hot and the egg is fully cooked.
Cook the rice ahead of time, and refrigerate.
Whisk egg, egg whites, and soy sauce together in a bowl.
Heat 1 tbsp olive oil in a large skillet or wok over medium high heat. Add the chicken and shrimp, stirring frequently until mostly cooked (2-3 minutes). Remove from pan and set aside.
Heat the remaining olive oil in the pan and add the chopped onions, stirring constantly until they become translucent. Stir in the the remaining vegetables and cook until tender (about 3 minutes).
Stir in the rice, the pineapple, the shrimp/chicken, and the egg/soy sauce mixture. Stir until the entire dish is hot and the egg is fully cooked.
Nutritional Info Amount Per Serving
- Calories: 499.1
- Total Fat: 17.2 g
- Cholesterol: 167.6 mg
- Sodium: 454.4 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 5.2 g
- Protein: 33.2 g
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