Yami's Version Healthy Fried Rice ! Made from Leftover Chicken 'n Pork !

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.3
  • Total Fat: 7.6 g
  • Cholesterol: 50.6 mg
  • Sodium: 70.9 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 22.1 g

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Yummy, Low Fat, Low Salt, Low carbs, FULL OF FLAVOR & BEAUTIFUL COLORS! Yummy, Low Fat, Low Salt, Low carbs, FULL OF FLAVOR & BEAUTIFUL COLORS!
Number of Servings: 6


    12 oz.. Chicken Breast (diced into bite size pcs.)

    4 oz. Pork Loin ( dice into bite size pieces )

    1/2 Cup FRESH green beans - Bite size pieces

    1/2 Cup Frozen Green Peas

    1 Cup Mandarin Style Stir Fry Veggies (found in frozen section of Walmart red bag)

    1/2 Cup diced onion

    1 pouch Uncle Bens 8.8 oz Whole Grain Brown Rice Pouch - already cooked

    2 TBSP. Chinese Brown Gravy Sauce Hokan brand found in Publix

    1/4 cup water

    2 tsp. No salt seasonings - I found this one at Big Lots - but any no salt seasoning will do.

    1 pack Herb Ox Brand Sodium Free Chicken Buillon ( comes in box comes in powder form, that is the best one to use )

    2 Tbsp. Extra Virgin Olive Oil


This is a recipe you can make with any left overs you have - I happen to have chicken breast, and pork loin, making it a very easy, versatile and delicious fried rice without using all the sodium or MSG that regular Chinese Fried Rice would have !

Aside that - having the brown rice already cooked in the pouch makes this a 1,2,3 meal !

I say it took an hour to make - but honestly - I think it took me all of 45 minutes!

And in my opinion it makes 6 nice full servings, although you can do a bit more per serving making this meal 5 servings in total.

For example, when I made it last night, my roomie ate twice, I ate twice and she had a nice portion to take to work the today which was equivalent to 2 servings!

All the veggies and protein make it totally guiltless pleasures! :o)

I hope you enjoy !

Take your Chicken Breast, and Pork Loin and chop into bite size pieces, set apart.

Put your pan on stove , and let it get nice and hot.

Take 1 tbsp. Extra Virgin Olive oil and saute your onions in hot pan.

After your onions are translucent in color, throw in your meat pieces til nice 'n warm - make sure you stir - that's part of the fun of stir frying.

Remove meat and onions from pan - put in seperate plate.

Next put the other 1 tbsp of extra virgin olive oil and let get nice 'n hot in your pan, take all your veggies and stir fry those - make sure you hear them sizzle.

You might want to cut your fresh green beans into bite size pieces while the veggies are stir fying -
they don't need that much cooking while the frozen veggies do, because they thaw while you stir them !

If the pan is nice 'n hot you will hear them sizzle and they will get beautifully golden - but not overly fried - use the heat to your discretion.

Keep stirring them around - so they all get nice 'n golden.

Next - open your pouch of Uncle Bens Ready Brown Rice - make sure you squeeze the package before opening, to break up the rice inside so its seperated and not clumpy when you put it in the pan.

Stir and mix with your veggies with rice.
Then, add the meat into the mixture, so now you have your veggies, rice and meat all nice and hot!

Take your package of Herb Ox Buillon which is delicious in Chicken flavor - and NO SALT add that to your rice making sure you sprinkle it all over your rice.

Next, add the no salt seasoning, and keep stirring your rice - you want to hear the sizzle but not burn it.

Last thing take your 2 tbsp. of the Chinese Brown Gravy Sauce - and dilute it with the water - stir till you see it mixed together - then pour over all of the rice !

Stir it around a bit more to make sure your rice
gets all covered with the brown Chinese gravy - it will NOT be soupy - it will cling to your rice.

Now, get your dinner plates and get ready to enjoy !!!

This is delicious - and so colorful - you can safely have more than one portion - I just put 6 portions -to be modest ! :o)

About 6 servings of 1 to 1 1/4 cups per person -
I may be off in the serving amounts by calculating less per serving - but trust me - there's plenty for 6 nice, big servings.

Number of Servings: 6

Recipe submitted by SparkPeople user REASONS4CHANGE.

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Member Ratings For This Recipe

  • Very Good
    My family enjoyed this. I used leftover pork roast and it was very tasty! - 2/24/11

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