Once you see how easy it is to make this chicken fried rice recipe, you will never want to order takeout again. The nice thing about the recipe is that it is so versatile. You can use virtually any type of vegetables you happen to have on hand, a great way to use those stray leftover veggies in your crisper. The harder and bigger the vegetable, such as broccoli or cauliflower florets, the longer it will need to cook, so allow extra time, if need be.
For an extra boost of fiber, try using brown rice instead of white rice for this recipe.
- 2 teaspoons olive oil, divided
- 2 large eggs, beaten
- 1 tablespoon minced garlic
- 1 cup frozen peas and carrots, thawed
- 4 cups cooked cold rice
- 2 cups shredded cooked chicken
- 1/4 cup soy sauce
- 1/4 cup sliced spring onions
- 1 cup fresh bean sprouts
- Heat a wok or large skillet over high heat. Add 1 teaspoon of the oil and swirl to coat the bottom of the pan. Add the eggs, scramble, then transfer to a bowl.
- Wipe out wok with a paper towel. Add the remaining teaspoon of oil to the wok. Add the garlic and stir-fry for about 20 seconds.
- Add the peas and carrots, stir-frying until softened. Add the rice and chicken and stir-fry, breaking up the clumps of rice with a wooden spoon or spatula.
- Add the soy sauce and stir-fry until the flavors come together, about 1 minute.
- Stir in the spring onions, bean sprouts and cooked egg. Stir-fry another minute or so. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||5 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||4 g|