Chinese takeout chicken fried rice
Sweat the carrots and celery on a griddle or large frying pan, wok, or etc. Aftet the carrots and celery have started to soften add the onions, sweat a while, and add the garlic. Mix all of the veggies and add about a quarter (1/2 T) of the soy sauce.
Push the veggies to the side for a while and heat up the chicken with about another quarter of the soy sauce (1/2 T). Add the cooked rice and quickly mix in 1/2 T of the soy sauce. Mix together and add the last of the soy sauce. Taste and adjust the seasoning to your liking.
This is a great way to use up leftovers
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Serving Size: 1 Serving (777g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 942 | ||
Calories from Fat: 165 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 85mg | 26 % | |
Sodium 7159.5mg | 247 % | |
Potassium 849mg | 22 % | |
Total Carbohydrate 144.4g | 42 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 140g | ||
Protein 46.2g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 942
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