Chicken Fried Rice
Recipe: #8165
February 21, 2013
Categories: Side Dishes, Chicken, Rice, White Rice, Chinese New Years, Wok/Stir-Fry, more
"I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (236.7 g)
- Calories 362.8
- Total Fat - 20.8 g
- Saturated Fat - 7.4 g
- Cholesterol - 333.6 mg
- Sodium - 1347.7 mg
- Total Carbohydrate - 27.7 g
- Dietary Fiber - 2 g
- Sugars - 1.8 g
- Protein - 16.8 g
- Calcium - 160.1 mg
- Iron - 4.1 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside.
Step 2
Add 1 tablespoons Chinese sesame oil to pan and add eggs, swirling until they set, then flipping egg over and cooking until done. Set aside and chop.
Step 3
Add 1 tablespoons butter to pan, and add rice and the chopped chicken, cooking until it sizzles and seems about to stick, then add carrot/onion mixture along with peas, cooked egg, and green onion. (it's possible you may need a little extra butter if your meat is really lean).
Step 4
Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice.
Step 5
Serve hot with more soy sauce if you like.
Tips
No special items needed.
1 Reviews
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