Chicken Veggie "Fried" Rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 254.2
- Total Fat: 4.6 g
- Cholesterol: 84.4 mg
- Sodium: 764.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.3 g
- Protein: 21.1 g
View full nutritional breakdown of Chicken Veggie "Fried" Rice calories by ingredient
Introduction
Rice mixed with chicken and lots of veggies. Takes away my cravings for the unhealthy kind. Plus I like all the veggies. Rice mixed with chicken and lots of veggies. Takes away my cravings for the unhealthy kind. Plus I like all the veggies.Number of Servings: 8
Ingredients
-
2 large eggs
2 tbsp water
Non stick cooking spray
1 med onion
2 chicken breast, chopped
1 cup peas, frozen
3/4 cup corn, frozen
1 bag (10 oz) frozen broccoli
salt
pepper
Directions
Cook rice according to instructions. (I used a rice cooker.)
Steam broccoli in the microwave according to instructions.
Put a skillet over medium heat with some non stick cooking spray. Dice up the onion and throw it in there. Let soften and turn slightly opaque for 2 to 3 min. Add chicken and let cook. Season with some salt and pepper.
In a small non-stick skillet, melt the butter. Put the eggs in a bowl with 2 tbsp of water. Then place in the skillet and leave it to cook flat for 1 to 3 min. (Like an omelette.) Remove from skillet and cut this into shreds.
Once chicken is almost done cooking add in the corn and peas (frozen) and 1/2 the soy sauce. Allow chicken to finish cooking and corn and peas to warm up. Once warm and done cooking, add in the rice, broccoli, eggs and remaining soy sauce. Combine together over the heat and serve.
(I added to my portion a 1/2 cup of black beans for more protein and fiber.)
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WANNARUN4.
Steam broccoli in the microwave according to instructions.
Put a skillet over medium heat with some non stick cooking spray. Dice up the onion and throw it in there. Let soften and turn slightly opaque for 2 to 3 min. Add chicken and let cook. Season with some salt and pepper.
In a small non-stick skillet, melt the butter. Put the eggs in a bowl with 2 tbsp of water. Then place in the skillet and leave it to cook flat for 1 to 3 min. (Like an omelette.) Remove from skillet and cut this into shreds.
Once chicken is almost done cooking add in the corn and peas (frozen) and 1/2 the soy sauce. Allow chicken to finish cooking and corn and peas to warm up. Once warm and done cooking, add in the rice, broccoli, eggs and remaining soy sauce. Combine together over the heat and serve.
(I added to my portion a 1/2 cup of black beans for more protein and fiber.)
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WANNARUN4.