Cut chicken into small cubes and place in a bowl. Season generously
with salt, pepper and onion powder. Add oyster sauce and stir well to coat
chicken. Heat butter and oil in large skillet or wok over high heat. Add
garlic and chicken.
Stir constantly and cook until chicken is no longer
pink, 2 to 3 minutes. Add beaten eggs to the meat. Cook for 3 to 4
minutes, stirring constantly until eggs are scrambled. Add frozen peas
and carrots and stir to incorporate. Add cold rice and soy sauce. Stir-fry
rice mixture until light golden brown. Stir in chopped green onions just
before serving. Serves: 6 to 8.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 97 (47%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 159.7mg||49 %|
|Sodium 214.9mg||7 %|
|Potassium 343.6mg||9 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.4g|
|Protein 23.9g||34 %|
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: 208
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