Chicken Stir Fry Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp canola oil1 skinless chicken breast, cut into cubes2 cups of cooked brown rice 0.5 onion, chopped Half of red bell peppers, cut into 1 inch strips1 zucchini, diced8 oz. carton of sliced portobello mushrooms4-5 oz. frozen broccoli2 tablespoons low sodium soy sauce1 fresh egg
Heat oil over medium heat in wok or big skillet. Cook the chicken until completely done and remove. Then add onion, and cook until transparent. Add in other veggies and cook for 5-7 minutes. Add in frozen broccoli and cook for 5 minutes, or until not frozen anymore. Add in rice and stir around. Add back in the chicken and stir that in. Add your soy sauce and make sure it's mixed in thoroughly into your rice. In the middle of the rice, make a well as to bare the bottom of the pan. Using nonstick spray, add a spritz or 2, covering that well, and then add in your egg. Scramble it up, and then mix that in with your egg. Make sure to cook it lthrough, for about 5 more minutes. Keep stirring your rice until you are sure the egg is done, which should be around 6 minutes after you add it in.
Makes 6 1-cup servings. You will find this very filling, but if not, serve with a side of extra veggies, or some extra protein. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user GRINDRODA.
Makes 6 1-cup servings. You will find this very filling, but if not, serve with a side of extra veggies, or some extra protein. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user GRINDRODA.
Nutritional Info Amount Per Serving
- Calories: 170.3
- Total Fat: 4.4 g
- Cholesterol: 58.1 mg
- Sodium: 142.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.7 g
- Protein: 13.5 g
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