K Girls Chicken Fried Rice
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 365.0
- Total Fat: 6.3 g
- Cholesterol: 34.2 mg
- Sodium: 189.3 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 0.6 g
- Protein: 21.4 g
View full nutritional breakdown of K Girls Chicken Fried Rice calories by ingredient
Introduction
A great way to clean out the fridge, and make an easy meal and weeks worth of lunches! A great way to clean out the fridge, and make an easy meal and weeks worth of lunches!Number of Servings: 20
Ingredients
-
20 c CAROLINA Jasmine Rice (cooked)
5 Chicken Breast
2.5 c Egg substitute
2 c. Onions, raw'
0 .5 c. Olive Oil
2 Green Giant Garden Vegetable Medley (Frozen)
Directions
Wash and finely chop onion.
Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Stir-fry chicken, onions and vegetable medley.
Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly.
Then serve or package as needed.
Serving Size: Makes 20 - 1.5 cup servings
Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Stir-fry chicken, onions and vegetable medley.
Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly.
Then serve or package as needed.
Serving Size: Makes 20 - 1.5 cup servings