Chicken Fried Rice
Recipe: #517
October 14, 2011
Categories: Rice, White Rice, Mushrooms, Peppers, Asian, Sunday Dinner Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, more
"This is a recipe I make quite often, it is a great way to use up leftover rotisserie chicken. Use whatever vegetable combination you like in this recipe. If gluten intolerant make sure you are using gluten free oyster sauce."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (318.1 g)
- Calories 270.8
- Total Fat - 12.4 g
- Saturated Fat - 4.3 g
- Cholesterol - 133.4 mg
- Sodium - 610.9 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 2.4 g
- Sugars - 5.4 g
- Protein - 15.7 g
- Calcium - 52.2 mg
- Iron - 2.3 mg
- Vitamin C - 31.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
In a large skillet, drizzle the vegetable oil to cover bottom and heat on medium-high until hot.
Step 3
Toss in prepared vegetables and drizzle with oyster sauce and ginger.
Step 4
Cook until just a bit of moisture is left, stirring occasionally.
Step 5
Mix cooked rice and vegetable mixture together, add chicken and mix together well.
Step 6
Preheat oven to 350 degrees Fahrenheit oven.
Step 7
Coat a casserole dish with non-stick spray.
Step 8
Pour rice mixture into prepared dish, cover and bake for 30 minutes or until heated through.
Tips
No special items needed.
5 Reviews
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