In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 128 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 43.7mg||13 %|
|Sodium 97.1mg||3 %|
|Potassium 895.8mg||24 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 63g|
|Protein 20.4g||29 %|
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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: 476
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