Chicken Fried Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 290.8
- Total Fat: 9.6 g
- Cholesterol: 119.7 mg
- Sodium: 565.4 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 2.4 g
- Protein: 12.9 g
View full nutritional breakdown of Chicken Fried Rice calories by ingredient
Introduction
This is a great leftovers recipe!A few things you can change in this:
This is the normal recipe, but you can substitute pork for the chicken, mixed veggies instead of just corn and regular lettuce is fine in place of bok choy. And as much as I love Jasmine Rice, you can substitute regular minute rice or brown rice if you want.
This recipe will probably serve about 3 or 4 people.
Also, if you want this to be a little healthier, just use egg whites or egg substitute instead of two full eggs. This is a great leftovers recipe!
A few things you can change in this:
This is the normal recipe, but you can substitute pork for the chicken, mixed veggies instead of just corn and regular lettuce is fine in place of bok choy. And as much as I love Jasmine Rice, you can substitute regular minute rice or brown rice if you want.
This recipe will probably serve about 3 or 4 people.
Also, if you want this to be a little healthier, just use egg whites or egg substitute instead of two full eggs.
Number of Servings: 4
Ingredients
-
2c. Day Old Rice
1/4c. Mr. Yoshida's Gourmet Cooking Sauce
1c. Skinless, boneless chicken breasts or pork
1c. Sliced onion
2 Eggs
1/4c. sliced Bok Choy or lettuce
1 to 2 Tbsp. Sesame Oil (or if you can find it Wok Oil)
Directions
The cook time changes depending on if you have cooked the rice and meat already or not.
This will be the instructions for if this is already cooked (the rice does not need to be day old.)
Cut chicken/pork into bite sized pieces.
Slice onion into bite sized pieces (not diced).
Add oil to large skillet and heat under medium heat. Add onion and sauté for 3-5 minutes.
Add rice and flatten out over skillet.
Pour Yoshida sauce over rice and mix. Flatten rice out over skillet once more.
Let cook for 1 minute and then mix or flip rice over and cook on other side for 1 minute.
Add bok choy, corn/mixed veggies and cooked chicken/pork, mix in skillet.
Add a little more oil or Yoshida sauce if skillet is dry
Push rice over to one side and add eggs--scramble. Once scrambled, mix into rice and flatten once more.
Cook until everything is warm, flipping/mixing as needed.
Taste test flavoring, add Yoshida sauce as desired (but in small increments--45 calories per tablespoon).
Serve!
Number of Servings: 4
Recipe submitted by SparkPeople user DHAMPIR17.
This will be the instructions for if this is already cooked (the rice does not need to be day old.)
Cut chicken/pork into bite sized pieces.
Slice onion into bite sized pieces (not diced).
Add oil to large skillet and heat under medium heat. Add onion and sauté for 3-5 minutes.
Add rice and flatten out over skillet.
Pour Yoshida sauce over rice and mix. Flatten rice out over skillet once more.
Let cook for 1 minute and then mix or flip rice over and cook on other side for 1 minute.
Add bok choy, corn/mixed veggies and cooked chicken/pork, mix in skillet.
Add a little more oil or Yoshida sauce if skillet is dry
Push rice over to one side and add eggs--scramble. Once scrambled, mix into rice and flatten once more.
Cook until everything is warm, flipping/mixing as needed.
Taste test flavoring, add Yoshida sauce as desired (but in small increments--45 calories per tablespoon).
Serve!
Number of Servings: 4
Recipe submitted by SparkPeople user DHAMPIR17.