Gluten Free Chicken fried rice with peas and mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1- 3 oz chicken tenderloin w/o skin 1- large egg1 bag of Birdseye steamable garlic peas and mushrooms1 bag steamable long grain white ricefresh basil1 tbsp white cooking winesmall amount of fish sauce1 tbsp Sweet Chili Sauce1 tbsp lime juicecurry powder to tastepaprika to taste
Makes 5 cups per serving
Microwave rice and veggies according to instructions on bags.
Mix wine,chili sauce,fish sauce,and lime juice in a small bowl.
Cut chicken into bite size pieces.
Spray wok with non stick cooking spray.
Heat at medium.
Place chicken, basil, and 1 tbsp of sauce mix in wok and stir until chicken is cooked through.
Move chicken to the side and scramble egg in wok.
Mix chicken and egg then add veggies, rice, and remainder of sauce mix.
Add curry and paprika to taste.
Continue to cook until well mixed added small amounts of water if rice begins to stick to wok.
Add additional spices according to your taste.
Number of Servings: 5
Recipe submitted by SparkPeople user DUBYA95.
Microwave rice and veggies according to instructions on bags.
Mix wine,chili sauce,fish sauce,and lime juice in a small bowl.
Cut chicken into bite size pieces.
Spray wok with non stick cooking spray.
Heat at medium.
Place chicken, basil, and 1 tbsp of sauce mix in wok and stir until chicken is cooked through.
Move chicken to the side and scramble egg in wok.
Mix chicken and egg then add veggies, rice, and remainder of sauce mix.
Add curry and paprika to taste.
Continue to cook until well mixed added small amounts of water if rice begins to stick to wok.
Add additional spices according to your taste.
Number of Servings: 5
Recipe submitted by SparkPeople user DUBYA95.
Nutritional Info Amount Per Serving
- Calories: 256.3
- Total Fat: 3.6 g
- Cholesterol: 52.8 mg
- Sodium: 456.8 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 2.9 g
- Protein: 11.5 g
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