Chicken Fried Rice
Skillet sautéed vegetables, rice, and chicken make this 30-minute number the perfect weeknight meal
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 1-cup servings
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 2 large eggs lightly beaten
- 3 cloves garlic grated
- 1/2 cup green onion chopped
- 1 cup carrots chopped
- 1 cup frozen peas thawed
- 1 cup frozen corn thawed
- 4 cups cooked rice white or brown
- 1 cup cooked shredded chicken
- 2 tablespoons soy sauce
- 1/4 teaspoon black pepper
In a large, nonstick skillet or wok on medium flame, heat canola oil and sesame oil until shimmering (about 2 minutes).
Add eggs and lightly scramble; remove and set aside.
To the same skillet, add garlic, onions, and carrots; sauté until slightly tender (about 4 minutes).
Fold in peas, eggs, rice, chicken, soy sauce, and black pepper.
Continue to sauté, stirring until all ingredients are thoroughly warmed through (about 4-6 minutes); serve warm.
Serving: 1cup | Calories: 220kcal | Carbohydrates: 32g | Protein: 10g | Fat: 5g | Cholesterol: 58mg | Sodium: 305mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 58.8% | Vitamin C: 13.9% | Calcium: 3.1% | Iron: 6.1%