Sherylds Mock Chicken Fried Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 244.0
- Total Fat: 8.4 g
- Cholesterol: 81.1 mg
- Sodium: 350.9 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 5.0 g
- Protein: 11.9 g
View full nutritional breakdown of Sherylds Mock Chicken Fried Rice calories by ingredient
Introduction
I created this dish in order to use lots of common veggies and still enjoy a take out treat. It can easily be done with pork or shrimp or beef. I created this dish in order to use lots of common veggies and still enjoy a take out treat. It can easily be done with pork or shrimp or beef.Number of Servings: 6
Ingredients
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Olive Oil, 2 tbsp
Ginger Powder, .5 tsp
Garlic powder, .5 tbsp
Carrots, raw, 1 cup, chopped/diced
Celery, raw, 1 cup, diced
Chickpeas (canned garbanzo beans), 1 cup
Cabbage, fresh, 1 cup, shredded/chopped
Green Peppers (bell peppers), 1 cup, chopped/diced
Egg, fresh, 2 large
Soy Sauce, 1 tbsp
Green Onion - Raw, chopped, 0.25 cup
cooked Chicken Thigh, 2 thigh, bone and skin removed
Brown rice (2 cups cooked)
mushrooms 2 cup
OPTIONAL (not included in my calorie count)
sugar snap green beans 1 cup
Directions
In a large skillet I added the oil on med heat
added the carrots, celery, bell pepper, ginger, garlic, soy sauce, and then about 1/3 cup water ... let that cook a 5 minutes
added the chickpeas, mushrooms, and cabbage, maybe another 1/3
cup water, (if adding sugar snap beans add them here)...let that cook 3 minutes, covered
make a little corner in the pan and let the scramble egg cook there,
throw the cooked chopped chicken over the veggies, cover and cook 2 minutes
finally mix in the 2 cups cooked brown rice cook covered 1 minute
and top with chopped scallions. and serve
1 serving = 2 cups
added the carrots, celery, bell pepper, ginger, garlic, soy sauce, and then about 1/3 cup water ... let that cook a 5 minutes
added the chickpeas, mushrooms, and cabbage, maybe another 1/3
cup water, (if adding sugar snap beans add them here)...let that cook 3 minutes, covered
make a little corner in the pan and let the scramble egg cook there,
throw the cooked chopped chicken over the veggies, cover and cook 2 minutes
finally mix in the 2 cups cooked brown rice cook covered 1 minute
and top with chopped scallions. and serve
1 serving = 2 cups
Member Ratings For This Recipe
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CD13104299
