Rating: 3 stars
14 Ratings
  • 1 star values: 4
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 2

At only 477 calories per serving, make take-out Chicken Fried Rice in your own kitchen.

David Bonom
Recipe by Cooking Light March 2011

Gallery

Credit: Levi Brown; Styling: Thom Driver

Recipe Summary

total:
25 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.

  • Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 4 minutes or until lightly browned. Push chicken to one side of skillet; add eggs to open side of pan. Cook 45 seconds, stirring constantly; stir eggs and chicken mixture together. Remove chicken mixture from pan; keep warm. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add white onion, ginger, and garlic; cook 2 minutes or until fragrant. Add rice; cook 1 minute. Add peas; cook 1 minute. Add chicken mixture and soy sauce mixture; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in green onions.

Nutrition Facts

477 calories; fat 11.7g; saturated fat 1.7g; mono fat 5.7g; poly fat 2.7g; protein 30.2g; carbohydrates 58.3g; fiber 3.5g; cholesterol 139mg; iron 3.5mg; sodium 488mg; calcium 58mg.
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