Brandy's Chicken and Veggie Fried Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 321.7
- Total Fat: 4.2 g
- Cholesterol: 56.3 mg
- Sodium: 416.6 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 9.2 g
- Protein: 25.5 g
View full nutritional breakdown of Brandy's Chicken and Veggie Fried Rice calories by ingredient
Introduction
Chicken fried rice with veggies for a more filling, less fattening meal that is lower in sodium than traditional Chinese Fried Rice. Chicken fried rice with veggies for a more filling, less fattening meal that is lower in sodium than traditional Chinese Fried Rice.Number of Servings: 4
Ingredients
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0.25 tsp Pepper, black
0.5 Tbsp Sesame Oil
4 serving Marketside Broccoli Slaw (1 bag)
10 serving Marketside Tri-Color Cole Slaw (2 bags)
0.50 Tbsp Country Crock Original Margarine
2 tsp Garlic Select Minced Garlic
2 cup Great Value Jasmine Rice (cooked)
2 cup Daily Chef Steamable Broccoli Florets
1.5 Tbsp Best Choice Low Sodium Lite Soy Sauce
0.25 tsp Zatarains Creole Seasoning
0.5 tsp Garlic powder
0.5 tsp Paprika
0.75 tsp Tone’s Rosemary Garlic Seasoning
0.5 tsp Onion powder
12 oz Sanderson Farms Chicken Breast
Tips
You can add any vegetables you want, such as snow peas, watercress, etc, to give it a more Asian feel.
I used Best Choice Low Sodium Soy Sauce because it had less sodium than the Kikkoman Low Sodium Soy Sauce.
Directions
Prepare rice as directed.
Season Chicken with Rosemary Garlic Seasoning, Garlic Powder, Onion Powder, Paprika, and black pepper and bake at 425F for 30 minutes or until juices run clear, flipping over halfway through cooking time.
Cut cooked chicken breast into bite size pieces.
Spray non stick pan with cooking spray then add 2 cups rice, margarine and garlic and stir fry over medium low heat for 5-10 minutes.
Add cole slaw, broccoli, and broccoli slaw to rice and cook until cole slaw and other veggies are cooked down and tender to your liking.
Add Chicken, Soy sauce and Sesame oil and mix well and cook for an additional 5 minutes to heat everything evenly, then serve.
Serving Size: 2 servings
Season Chicken with Rosemary Garlic Seasoning, Garlic Powder, Onion Powder, Paprika, and black pepper and bake at 425F for 30 minutes or until juices run clear, flipping over halfway through cooking time.
Cut cooked chicken breast into bite size pieces.
Spray non stick pan with cooking spray then add 2 cups rice, margarine and garlic and stir fry over medium low heat for 5-10 minutes.
Add cole slaw, broccoli, and broccoli slaw to rice and cook until cole slaw and other veggies are cooked down and tender to your liking.
Add Chicken, Soy sauce and Sesame oil and mix well and cook for an additional 5 minutes to heat everything evenly, then serve.
Serving Size: 2 servings
