Recipes

Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Ingredients: 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too); 3/4 lb bonelss skinless chicken breasts (, diced into 3/4-inch pieces); 1 Tbsp toasted sesame oil (, divided); 1 Tbsp canola oil (, divided); 1 1/3 cups frozen peas and carrots blend; 3 green onions chopped; 2 cloves garlic (, minced); 2 large eggs; 3 Tbsp low-sodium soy sauce; Salt and freshly ground black pepper; Sriracha (, for serving, optional)

3 servings

분량

10 minutes

활동 시간

25 minutes

총 시간

요리 시작

재료

3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)

3/4 lb bonelss skinless chicken breasts (, diced into 3/4-inch pieces)

1 Tbsp toasted sesame oil (, divided)

1 Tbsp canola oil (, divided)

1 1/3 cups frozen peas and carrots blend

3 green onions chopped

2 cloves garlic (, minced)

2 large eggs

3 Tbsp low-sodium soy sauce

Salt and freshly ground black pepper

Sriracha (, for serving, optional)

방향

In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.

Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.

Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

Recipe Source: adapted with slight changes from Rachel Schultz

영양 정보

1회 제공량

칼로리

518 kcal

지방 전체

17 g

포화 지방

2 g

불포화 지방

트랜스 지방

콜레스테롤

181 mg

나트륨

767 mg

탄수화물 전체

54 g

식이섬유

6 g

총 당류

1 g

단백질

36 g