Quick and Easy Chicken Fried Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 247.6
- Total Fat: 6.4 g
- Cholesterol: 97.6 mg
- Sodium: 506.6 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 1.5 g
- Protein: 9.5 g
View full nutritional breakdown of Quick and Easy Chicken Fried Rice calories by ingredient
Introduction
My best friend is always making this rice at home when I am over. She makes it in place of her normal Korean Beef she tries to feed me. Its Quick and Easy and I personally love it. My best friend is always making this rice at home when I am over. She makes it in place of her normal Korean Beef she tries to feed me. Its Quick and Easy and I personally love it.Number of Servings: 4
Ingredients
-
• 2 TB soy sauce
• 1/2 teaspoon sugar
• 1 Tbsp of oil
• 2 eggs well beaten
• 1/2 lb chicken or ground beef
• 1 medium carrot finely chopped
• 1 celery finely chopped
• 1 scallion chopped
• 1 teaspoon of fresh ginger chopped
• 1 clove of garlic minced
• 2 cups of cooked rice
Tips
It is best to wash all vegetable before starting this meal and get your rice cooking.
So prep time with veggies and all 15 minutes.
Rice times will vary
The rice takes the longest to make.
Directions
• Combined soy sauce, sugar, salt and pepper to taste. In a small bowl and set aside.
• Cube up the chicken and set aside on cutting board (you can do smaller or bigger pieces if desired).
• Heat oil in nonstick skillet over medium high heat. Cook eggs about 45 seconds, or until scrambled and set aside.
• Add chicken and the next 3 ingredients to med high heat, stir in ginger and garlic and cook for 1 minute.
• Get rid of fat!!!!! (If using ground beef instead of chicken)
• Increase heat to high and add in the cooked rice
• Add in the egg back into mixture and thoroughly mix together all ingredients.
• Then add soy sauce and sugar, salt and pepper.
• Cook for another 2 to 5 minutes than serve.
I recommend starting your rice before you start this dish. We typically do it BEFORE cutting up the chicken into little bite sizes.
Serving Size: Feeds roughly 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user KIKKERS.
• Cube up the chicken and set aside on cutting board (you can do smaller or bigger pieces if desired).
• Heat oil in nonstick skillet over medium high heat. Cook eggs about 45 seconds, or until scrambled and set aside.
• Add chicken and the next 3 ingredients to med high heat, stir in ginger and garlic and cook for 1 minute.
• Get rid of fat!!!!! (If using ground beef instead of chicken)
• Increase heat to high and add in the cooked rice
• Add in the egg back into mixture and thoroughly mix together all ingredients.
• Then add soy sauce and sugar, salt and pepper.
• Cook for another 2 to 5 minutes than serve.
I recommend starting your rice before you start this dish. We typically do it BEFORE cutting up the chicken into little bite sizes.
Serving Size: Feeds roughly 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user KIKKERS.