Nutritional Guidelines (per serving) | |
---|---|
900 | Calories |
11g | Fat |
160g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: Serves 4 | |
Amount per serving | |
Calories | 900 |
% Daily Value* | |
Total Fat 11g | 15% |
Saturated Fat 3g | 17% |
Cholesterol 152mg | 51% |
Sodium 182mg | 8% |
Total Carbohydrate 160g | 58% |
Dietary Fiber 6g | 21% |
Protein 33g | |
Calcium 68mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Bring your some Chinese food into your kitchen just by using your leftovers. Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, chicken fried rice tastes best when using leftover cooked rice.
Ingredients
- 4 cups rice (cooked, cold)
- 8 ounces chicken (cooked, chopped)
- 2 eggs (more if desired)
- 1/2 cup peas
- 1 medium onion (diced)
- 1 green onion (diced)
- Soy sauce to taste
- Oyster sauce to taste
- Salt to taste
- Black pepper to taste
- 1 tablespoon oil (more or less as needed for stir-frying)
Steps to Make It
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Beat the eggs lightly with chopsticks, add a dash of salt (add a bit of oyster sauce if desired).
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Chop the chicken meat and dice the onion and green onion.
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Heat wok and add oil.
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When the oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.
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Cut the egg into thin strips, and save for later.
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Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
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Add oil, turn down the heat to medium and stir-fry the rice.
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Add the soy sauce, salt, pepper and oyster sauce.
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Add the chicken, onion and green peas and combine thoroughly.
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Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. Alternately, you can mix the green onion and egg in with the other ingredients.
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