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Confetti Fried Rice

Prep time 5 mins
Cook time 12 mins
Yield 4 Servings
No time to shop? Open a carton of eggs and try one of these quick, tasty meals.


  • 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

Nutrition Information

  • calories 417
  • fat 17 g
  • satfat 4 g
  • protein 26 g
  • carbohydrate 41 g
  • fiber 2 g
  • cholesterol 352 mg
  • sodium 944 mg

How to Make It

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

  2. 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.

  3. 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.