Chicken Fried Rice

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 29%
  • Fat: 11.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.4g
  • Protein: 20.9g
  • Carbohydrate: 40.8g
  • Fiber: 3.4g
  • Cholesterol: 87mg
  • Iron: 1.5mg
  • Sodium: 771mg
  • Calcium: 18mg

Ingredients

  • 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

  1. 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.
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