Chicken Fried Rice

Oxmoor House
4 servings (serving size: 1 1/4 cups)

Ingredients

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2 teaspoons dark sesame oil
8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
1/2 cup matchstick-cut carrots
1/2 cup sliced green onions
2 teaspoons bottled minced garlic
1/4 teaspoon black pepper
4 cups chilled cooked brown rice
1 large egg, lightly beaten
2 tablespoons low-sodium soy sauce
1 tablespoon water
1/4 cup chopped cashews

Preparation

Prep: 5 Minutes
Cook: 10 Minutes

Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, green onions, garlic, and pepper; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture. Stir-fry until egg is cooked. Stir in soy sauce and water, and cook until thoroughly heated. Sprinkle with cashews.

Created date

April 2008

Nutritional Information

Calories 353
Caloriesfromfat 29 %
Fat 11.4 g
Satfat 2.1 g
Monofat 2 g
Polyfat 1.4 g
Protein 20.9 g
Carbohydrate 40.8 g
Fiber 3.4 g
Cholesterol 87 mg
Iron 1.5 mg
Sodium 771 mg
Calcium 18 mg