Chicken Fried Rice
October 14, 2011
"This is a recipe I make quite often, it is a great way to use up leftover chicken. Use whatever vegetable combination you like in this recipe. If gluten intolerant make sure you are using gluten free oyster sauce."
- Serving Size: 1 (231.7 g)
- Calories 225.3
- Total Fat - 9.8 g
- Saturated Fat - 4.5 g
- Cholesterol - 61.1 mg
- Sodium - 562.6 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 3 g
- Sugars - 4.9 g
- Protein - 9.1 g
- Calcium - 56.9 mg
- Iron - 1.6 mg
- Vitamin C - 37 mg
- Thiamin - 0.2 mg
In a medium saucepan bring chicken stock, rice and butter to a boil; reduce temperature to medium-low, cover and let simmer until cooked, about 15 minutes; set aside and allow to cool.
In a large skillet, drizzle just enough vegetable oil to barely cover bottom and heat on high until hot.
Toss in prepared vegetables and drizzle with oyster sauce and ginger.
Cook until just a bit of moisture is left, stirring occasionally.
Mix cooled rice and vegetable mixture together, add chicken and mix together well.
Preheat oven to 350 degrees Fahrenheit oven.
Coat a casserole dish with non-stick spray.
Pour rice mixture into prepared dish, cover and bake for 30 minutes or until heated through.
Tips & Variations
No special items needed.