Chicken Fried Rice (American style)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 cups uncooked white rice (I use basmati, but any will work)2 chicken legs1 cup frozen peas1 cup water chestnuts, chopped2 eggs, beaten1/3 cup low sodium soy sauce, more or less to taste
--Boil chicken legs in a stockpot full of water until meat falls off bone. Reserve broth.
--Cook rice in rice cooker, or according to package directions. Place rice in serving bowl and refrigerate.
--Remove skin from chicken and throw away; remove meat from bone and shred into small pieces.
--Heat large non-stick stir-fry pan on medium-high heat; do not add oil.
--Combine rice, peas, water chestnuts, and chicken in heated stir-fry pan. Add around 2 cups of the chicken broth and mix until ingredients are evenly distributed and rice is moist.
--Move rice to one side of pan and cook egg on the other side, until set. Chop egg into small pieces with spatula and mix them in.
--Add soy sauce to taste; dish should be savory but not overpoweringly salty.
--Serve (in bowl you refrigerated the rice in).
--Great companion to other Chinese/Asian-American dishes, but watch portion sizes!
--Even Healthier Variations: use brown rice, remove chicken skin before cooking, and/or add more vegetables.
--Convenience Variations: use leftover chicken and store-bought broth, and/or leftover rice.
--Makes about 10 1-cup servings; two cups is a hearty meal.
Number of Servings: 10
Recipe submitted by SparkPeople user GIANTSINTHESKY.
--Cook rice in rice cooker, or according to package directions. Place rice in serving bowl and refrigerate.
--Remove skin from chicken and throw away; remove meat from bone and shred into small pieces.
--Heat large non-stick stir-fry pan on medium-high heat; do not add oil.
--Combine rice, peas, water chestnuts, and chicken in heated stir-fry pan. Add around 2 cups of the chicken broth and mix until ingredients are evenly distributed and rice is moist.
--Move rice to one side of pan and cook egg on the other side, until set. Chop egg into small pieces with spatula and mix them in.
--Add soy sauce to taste; dish should be savory but not overpoweringly salty.
--Serve (in bowl you refrigerated the rice in).
--Great companion to other Chinese/Asian-American dishes, but watch portion sizes!
--Even Healthier Variations: use brown rice, remove chicken skin before cooking, and/or add more vegetables.
--Convenience Variations: use leftover chicken and store-bought broth, and/or leftover rice.
--Makes about 10 1-cup servings; two cups is a hearty meal.
Number of Servings: 10
Recipe submitted by SparkPeople user GIANTSINTHESKY.
Nutritional Info Amount Per Serving
- Calories: 257.9
- Total Fat: 2.6 g
- Cholesterol: 56.4 mg
- Sodium: 368.3 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 1.6 g
- Protein: 10.7 g
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