Basic Easy Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Scrambled Egg, 2 large Peas and carrots, frozen, .5 package (5 oz) White Rice, long grain, 3 cupSoy sauce (shoyu), low sodium, .25 cup Scallions, raw, 1 cup, chopped Chicken Breast, no skin, 9 ounces*Cooking spray Pam 2 serving (remove)
Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs them from skillet and set aside.
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and peas all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMABORICUA.
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs them from skillet and set aside.
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and peas all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMABORICUA.
Nutritional Info Amount Per Serving
- Calories: 208.0
- Total Fat: 3.4 g
- Cholesterol: 96.2 mg
- Sodium: 460.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.6 g
- Protein: 15.9 g
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