Try this Fried Rice recipe, or contribute your own.
Suggest a better descriptionIn a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils an cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften; stir intermittently. Add the garlic and cook for 1 minute; stir intermittently. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. Add the chicken back in and then add rice and evenly drizzle with soy sauce. Optional; add salt and pepper to taste. Cook for another 2 minutes, or until chicken is reheated through.
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 502 | ||
Calories from Fat: 78 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 27.5mg | 8 % | |
Sodium 90.3mg | 3 % | |
Potassium 919mg | 24 % | |
Total Carbohydrate 83.4g | 25 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 80.1g | ||
Protein 21.7g | 31 % | |
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: 502
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