Chinese Chicken Fried Rice

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Chinese Chicken Fried Rice

4.7 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.7
  • Total Fat: 7.3 g
  • Cholesterol: 95.8 mg
  • Sodium: 535.3 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 18.2 g

View full nutritional breakdown of Chinese Chicken Fried Rice calories by ingredient
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Number of Servings: 8

Ingredients

    2 eggs
    2 Tbls. water
    2 Tbls. butter
    2 Tbls. olive oil
    1 onion, chopped
    4 c. cooked rice, white (cold)
    4 Tbls. soy sauce
    1 tsp. ground black pepper
    2 chicken breasts, chopped up

Directions

1. Cook rice according to package instructions.

2.In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

3.Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Note: Nutrition information is based on a 1 cup, fully prepared meal, serving

Number of Servings: 8

Recipe submitted by SparkPeople user BRIEANNAKIM.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This was very good except I used green onion and added more soy sauce to taste. Perfect, I now want seconds! - 11/17/13

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  • Incredible!
    1 of 1 people found this review helpful
    This was pretty easy to make and I added peas and carrots to mine. It was very good, even my picky eaters ate this up! - 8/13/09

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  • This was really good. I am thinking of making a bunch of this to have as leftovers throughout the week. We had some steamed broccoli and added a little teriyaki sauce. So good ! - 3/8/16

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  • Very good! My family was surprised about how well this turned out. I've never tried to make homemade fried rice before... I added green onions and carrots. I was asked to make it again soon and will do so. - 2/22/16

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  • I love this and make it all the time, i add green onions for color - 5/20/15

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