Name: Chicken fried rice
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1/4 cup white rice, cooked and chilled; 1 large egg, lightly beaten; 2 tsp canola oil; 2 oz frozen peas and carrots; 1 clove garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 green onions, sliced; 2 3/4 tsp low sodium soy sauce; 3/4 tsp sesame oil

Nutrition

Per serving

534 calories

Protein: 42g; 32% of calories
Carbs: 46g; 34% of calories
Fat: 20g; 34% of calories

Instructions

Prep 20 min · Cook 0 min

Heat 1/2 teaspoon of the canola oil in a nonstick skillet over medium-high heat. Add the chicken and sauté for 4 to 5 minutes until browned and no pink remains. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
Add another 1/2 teaspoon of the canola oil to the skillet. Pour in the beaten egg and cook for 1 minute, stirring constantly, until just set. Remove and set aside with the chicken. Done when set but still moist, 160°F.
Add the frozen peas and carrots to the hot skillet. Sauté for 2 minutes, then stir in the garlic and ginger and cook for 30 seconds more until fragrant.
Add the remaining 1 teaspoon of canola oil to the pan. Add the chilled rice, breaking up any clumps. Sauté for 3 to 4 minutes, spreading the rice out and letting it sit briefly so it crisps in spots.
Stir the chicken, egg, green onions, soy sauce, and sesame oil into the rice. Toss for 2 minutes until everything is combined and hot.

Nutrition

Ingredients

Instructions

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