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Chicken Fried Rice

Prep time 5 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 1/4 cups)

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

Nutrition 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

How to Make It

  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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