Chicken Fried Rice

Chicken Fried Rice Recipe
Oxmoor House
This little gem of a recipe was born from leftover veggies. It is beautiful, tasty, and nutritious and has quickly become one of my favorite things to make for lunch, dinner, and even breakfast. For a vegetarian option, substitute tofu or edamame for the chicken.

Yield:

Serves 4 (serving size: 1 1/2 cups)
Total time: 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 407
Caloriesfromfat 0.0 %
Fat 15.7 g
Satfat 2.7 g
Monofat 6.8 g
Polyfat 5.1 g
Protein 21.5 g
Carbohydrate 45.3 g
Fiber 6.4 g
Cholesterol 136 mg
Iron 2.6 mg
Sodium 535 mg
Calcium 77 mg

Ingredients

2 tablespoons dark sesame oil
1 tablespoon canola oil
1 cup chopped carrot
1 cup coarsely chopped broccoli florets
1 cup diced skinless, boneless rotisserie chicken breast
1 cup frozen petite green peas
2/3 cup sliced green onions (4 green onions), divided
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
3 cups cooked long-grain brown rice, chilled
2 large eggs, lightly beaten
2 tablespoons lower-sodium soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oils; swirl to coat. Add carrot and broccoli; stir-fry 3 minutes or until crisp-tender. Add chicken, peas, 1/2 cup onions, garlic, and ginger. Stir-fry 2 minutes or until onions are tender. Add rice; cook 3 minutes or until thoroughly heated, stirring occasionally. Reduce heat to medium.

2. Push rice mixture to 1 side of pan; add eggs to opposite side of pan. Cook, without stirring, for 10 seconds. Cook, stirring frequently, 2 additional minutes or until eggs are scrambled. Stir in soy sauce, salt, and pepper. Sprinkle with remaining onions. Serve immediately.