Chicken Fried Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 220.6
- Total Fat: 11.1 g
- Cholesterol: 53.6 mg
- Sodium: 288.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.4 g
- Protein: 15.4 g
View full nutritional breakdown of Chicken Fried Rice calories by ingredient
Introduction
This recipe courtesy of www.simplydailyrecipes.comThis delicious and light chicken fried rice is sure to be a hit on any lunch or dinner table. Serve with a large dinner salad and a serving of fruit for a well rounded meal.
Serve without the chicken for a filling vegetarian meal. This recipe courtesy of www.simplydailyrecipes.com
This delicious and light chicken fried rice is sure to be a hit on any lunch or dinner table. Serve with a large dinner salad and a serving of fruit for a well rounded meal.
Serve without the chicken for a filling vegetarian meal.
Number of Servings: 6
Ingredients
-
RICE
1 cup uncooked long-grain rice
2 cups hot water
1 tablespoon sesame oil
salt & pepper to taste
VEGGIES/MEAT
1 small yellow onion, chopped
1 tablespoon minced garlic
1 bunch broccoli crowns, cut into 1-inch bites
1 cup shredded carrots
1 Chicken breast no skin no bone cooked and cubed
WET INGREDIENTS
1 Egg
1 Egg White
2 tablespoons low sodium soy sauce
juice from 1/2 lemon
3 tablespoons oil (wok oil if you have it, a neutral tasting oil) for stir frying...I ended up using sesame oil
Directions
Heat the oil in a saucepan over medium heat, add uncooked rice. Toast rice in oil until lightly golden, careful not to burn it. Stir in hot water, cover and REDUCE heat to Low. Set the timer for 12 minutes and let rice simmer until all the water is absorbed. Remove from heat. Fluff rice, check for tenderness. Keep covered until ready to use.
While the rice is cooking, prep the other ingredients, veggies, chicken and set aside.
Beat the eggs together and set aside in a bowl.
Add the rest of the wet ingredients together. Taste to make sure there's a nice balance of soy sauce to lemon. One should not over power the other.
Heat a large skillet or wok with 2 tablespoons oil over medium-high heat. Add chopped yellow onion and minced garlic and cook for about 2 minutes until softened.
Add the broccoli and carrots, stir fry for 2 minutes. Add cooked chicken and stir fry until chicken is heated through, another 2 minutes.
Push the mixture to the outer edge of the pan, making the center of the pan clear. Add 1 tablespoon oil, allow to heat up a few seconds, then add beaten eggs. Cook until scrambled into small lumps.
Add 3/4 of the cooked rice to the skillet. Continue to stir and toss, to coat with oil and prevent from sticking.
Add the soy sauce-lemon mixture and mix well. Continue to fry until rice is thoroughly heated. Serve it up in individual bowls or one big family size bowl.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SARA2925.
While the rice is cooking, prep the other ingredients, veggies, chicken and set aside.
Beat the eggs together and set aside in a bowl.
Add the rest of the wet ingredients together. Taste to make sure there's a nice balance of soy sauce to lemon. One should not over power the other.
Heat a large skillet or wok with 2 tablespoons oil over medium-high heat. Add chopped yellow onion and minced garlic and cook for about 2 minutes until softened.
Add the broccoli and carrots, stir fry for 2 minutes. Add cooked chicken and stir fry until chicken is heated through, another 2 minutes.
Push the mixture to the outer edge of the pan, making the center of the pan clear. Add 1 tablespoon oil, allow to heat up a few seconds, then add beaten eggs. Cook until scrambled into small lumps.
Add 3/4 of the cooked rice to the skillet. Continue to stir and toss, to coat with oil and prevent from sticking.
Add the soy sauce-lemon mixture and mix well. Continue to fry until rice is thoroughly heated. Serve it up in individual bowls or one big family size bowl.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SARA2925.