Confetti Fried Rice

Confetti Fried Rice Recipe
No time to shop? Open a carton of eggs and try one of these quick, tasty meals.
4 Servings

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1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 zucchini, finely diced
1 red bell pepper, trimmed, seeded and finely diced
1 cup mung bean sprouts
1 cup bite-size pieces roasted or barbecued chicken
6 large eggs, beaten
3 cups hot, cooked white rice


Prep: 5 Minutes
Cook: 12 Minutes

Stir together chicken broth, soy sauce, oyster sauce and cornstarch in a large cup. Set mixture aside.

Heat 1 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat. Add onion, zucchini, bell pepper and bean sprouts. Cook, stirring constantly, until vegetables are crisp-tender, for about 3 minutes. Add chicken and cook for 1 minute more. Then transfer to a plate and keep warm.

Add remaining tablespoon vegetable oil and eggs to pan. Let eggs set for about 30 seconds, then scramble until they're firm, for 1 to 2 minutes. Stir reserved chicken broth mixture and pour it into pan with eggs. Stir until sauce thickens, for about 5 minutes. Add rice, chicken and vegetables to pan. Stir until blended thoroughly and heated through.

Created date

April 2005

Nutritional Information

Calories 417
Fat 17 g
Satfat 4 g
Protein 26 g
Carbohydrate 41 g
Fiber 2 g
Cholesterol 352 mg
Sodium 944 mg