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7/24/2020

Chicken Fried Rice

2 Comments

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Ingredients

1 c Raw Jasmine Rice
2 tbs Extra Virgin Olive Oil
23 g Fresh Garlic Cloves
2 Green Onion Stalks

1 Medium Red Bell Pepper
1 cup Frozen Peas & Carrots
2 tbs Low Sodium Soy Sauce
4 Large Grade A Eggs
12 oz Cooked Chicken Breast

Total Time - 25 minutes

Prep Time: 10 min
Cook Time: 15 min

Number of Servings

4

Nutrition Info (approx.)

Per Serving
Calories - 486
Carbs (g) - 45.6
Fat (g) - 14.8
​Protein (g) - 37.8

Directions

1). Put the rice cooking according to the directions on the package.
2). Wash and dice up the veggies.
3).  Add olive oil into a large skillet and heat for 1-minute over medium-high heat.
4). Add in the veggies and cook, stirring occasionally, for about 5-minutes minutes, until veggies begin to soften.
5). Mix in cooked chicken and stir continuously for 1-minute.
6). Add in rice and soy sauce and stir continuously for 1-minute.
7). Crack 4 eggs into a glass and whip them up, then pour over ingredients in the pan and stir continuously until eggs are cooked up and no longer slimy. 
8). Serve up 1/4 of the pan, and enjoy slowly and mindfully until 80% full!

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2 Comments
Sara Lisch
10/16/2020 01:07:27 pm

This is very similar to my recipe but I use sesame oil instead of EVOO and sesame seeds instead of garlic. It gives it a more "chinese food" flavor and I'm assuming it wouldn't change the numbers since it is also a healthy oil. Give it a try.

Reply
Erin Laverone
10/19/2020 08:14:27 am

Yummy Sara! Thanks for sharing! I use the sesame oil in my pork fried rice, which is not posted here, so yes you can swap it out for the same exact macros. Adding the sesame seeds over the garlic would swap out a few carbs and add in a bit of fat, but probably fairly minor depending on the amount. :)

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