Chinese Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup light soy sauce 3 tbs rice wine or dry sherry1/2 tsp salt 1/2 cup chicken breast in ¼” cubes1 pkg. Chicken of the Sea Premium Shrimp Pouch½ cup cooked pork tenderloin (julienne, and bite-sized)2 tablespoons peanut oil½ cup egg substitute1/2 cup frozen peas & carrots4 cups cold cooked rice
1. Combine the first 3 ingredients for the sauce in a small bowl. Mix to blend well and set aside.
2. Spray small skillet with Pam and place over medium heat. Stir fry chicken until cooked. Remove chicken from pan and set aside.
3. Add 1 tsp. Peanut oil to skillet. When oil is hot, add the egg substitute.
4. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
5. Rinse carrots and peas rinse in cold water. Drain well and reserve.
6. Place a wok over medium-high heat. When it begins to smoke, add the remaining 2 tbs. of peanut oil and the garlic. Stir briefly.
7. Add the carrots and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.
8. Add chicken, pork and shrimp. Stir-fry 1 minute.
9. Pour in the sauce and cook until the rice is heated through, about 4 minutes, stirring frequently. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MAKEMYOWN.
2. Spray small skillet with Pam and place over medium heat. Stir fry chicken until cooked. Remove chicken from pan and set aside.
3. Add 1 tsp. Peanut oil to skillet. When oil is hot, add the egg substitute.
4. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
5. Rinse carrots and peas rinse in cold water. Drain well and reserve.
6. Place a wok over medium-high heat. When it begins to smoke, add the remaining 2 tbs. of peanut oil and the garlic. Stir briefly.
7. Add the carrots and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.
8. Add chicken, pork and shrimp. Stir-fry 1 minute.
9. Pour in the sauce and cook until the rice is heated through, about 4 minutes, stirring frequently. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MAKEMYOWN.
Nutritional Info Amount Per Serving
- Calories: 354.4
- Total Fat: 10.4 g
- Cholesterol: 84.6 mg
- Sodium: 1,529.0 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.8 g
- Protein: 23.7 g
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