Ingredients
- 2 Tablespoons Oil Divided
- 3 Eggs Beaten
- 3 cups Brown Rice Cooked, cooled
- 2 cans Chicken Drained
- 1 can Carrots Drained and rinsed
- 1 can Peas Drained and rinsed
- 3 Tablespoons Soy Sauce
Equipment
- Stovetop
- Large Skillet
- Small Bowl
Instructions
- Heat 1 Tablespoon of oil in large skillet over medium-high heat.
- Add beaten eggs to skillet, stir until scrambled and set, about 5 minutes. Remove eggs from skillet.
- Add remaining tablespoon of oil to skillet. Stir in rice, then add chicken, carrots, peas, and green onions.
- Reduce heat, cover, and cook for 5 minutes.
- Return eggs to the pan, then add soy sauce.
- Serve immediately.
Notes
- Rice can be made up to 3 days in advance.
- Other vegetables can be used.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Nutrition Facts
Chicken Fried Rice
Amount per Serving
Calories
346
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
123
mg
41
%
Sodium
807
mg
35
%
Potassium
382
mg
11
%
Carbohydrates
47
g
16
%
Fiber
7
g
29
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin A
819
IU
16
%
Vitamin C
31
mg
38
%
Calcium
56
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brown Rice, Carrot, Carrots, Chicken, Chicken and Rice Soup, Eggs, Oil, Peas, Soy Sauce