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Chicken and Vegetable Fried Rice

Chicken and Vegetable Fried Rice

Be sure to cook the rice ahead of time so that it has time to chill. Better yet, cook extra the next time a recipe calls for rice so you'll have some on hand.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: about 1 1/4 cups)
  • Cook time:8 Minutes
  • Prep time:15 Minutes

Ingredients

  • 1 large egg
  • 1 large egg white
  • 1 tablespoon dark sesame oil, divided
  • 2 garlic cloves, minced
  • 2 teaspoons grated peeled fresh ginger
  • 1 small red bell pepper, cut into short, thin strips
  • 1 cup (4 ounces) diced cooked chicken breast
  • 1 cup frozen petite green peas
  • 3 cups cold cooked rice
  • 1/3 cup low-sodium teriyaki sauce
  • 1/3 cup thinly sliced green onions

Preparation

Combine egg and egg white, beating well.

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add egg and egg white to skillet. As egg begins to cook, gently lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set (about 30 seconds), turn egg over; remove from pan. Break into coarse pieces with spatula; set aside and keep warm.

Add remaining 2 teaspoons oil, garlic, and ginger to pan; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes. Add chicken and peas; stir-fry 1 minute. Add rice and teriyaki sauce; stir-fry 1 minute or until rice is thoroughly heated. Add cooked egg and green onions, stirring to combine. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 5.7g
  • Saturated fat: 1.1g
  • Protein: 14.7g
  • Carbohydrate: 50.6g
  • Cholesterol: 69mg
  • Iron: 3.4mg
  • Sodium: 437mg
  • Calories from fat: 16%
  • Fiber: 2.8g
  • Calcium: 36mg
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Chicken and Vegetable Fried Rice recipe

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