Sherie's Chicken Fried Rice

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 163.5
  • Total Fat: 4.1 g
  • Cholesterol: 41.0 mg
  • Sodium: 272.3 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 10.8 g

View full nutritional breakdown of Sherie's Chicken Fried Rice calories by ingredient
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This can be served as a one-dish meal. This can be served as a one-dish meal.
Number of Servings: 10


    3 C Cooked brown rice, chill thoroughly for best results
    12 oz Chicken breast
    4 Tbsp. Lite Soy Sauce, divided
    1/4 C Corn starch
    1/4 C Water
    1 Small onion, chopped
    2 Cloves garlic, pressed
    3 oz Julienne-cut carrots or match-stick carrots
    1/2 C Peas, fresh or frozen
    1 Egg, beaten


Chop the chicken into tiny pieces. Place in a small bowl. Combine 2 Tbsp soy sauce, corn starch, and water. Pour over chicken and stir to coat. Set aside to marinate for at least 10 minutes.

If using frozen peas, place in a small bowl of cold water to defrost. Drain before use in recipe.

Heat a large skillet or wok over medium high heat, add 1 Tbsp oil. With a slotted spoon, remove chicken from marinade and place into skillet. Stir-fry until chicken is thoroughly cooked and tender. Remove chicken from skillet.

Add onion and garlic to skillet; toss until onion becomes slightly clear. Remove onion and garlic from skillet.

Add carrots to skillet; add 2 Tbsp water. Cook until carrots are tender-crisp, and water evaporates.

Add 1 Tbsp olive oil to skillet. Add rice and stir until it begins to warm. Add all vegetables, 2 Tbsp soy sauce, and chicken to rice and stir until just combined.

Move rice mixture to the side. Pour in beaten egg into the bare side of the skillet. Quickly, fold into the rice mixture. Stir until all ingredients are thoroughly combined.

Number of Servings: 10

Recipe submitted by SparkPeople user WEIGH2BIG1.

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