Chicken Fried Rice

⁽²⁾

Create your own fried rice dish with this recipe that is made with mushrooms and bean sprouts.

30 minutes Prep: 20 minutes Cook: 10 minutes

713 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1	pound	chicken breasts
1/2	teaspoon	cornstarch
1	teaspoon	salt
1	x	white pepper
1	cup	bean sprouts
5	tablespoons	vegetable oil
2	large	eggs	slightly beaten
2 1/2	ounces	mushrooms	sliced
3	cups	rice
2	tablespoons	soy sauce
2	each	scallions, spring or green onions

Directions

Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok.

Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds.

Reviews

Turned out pretty good. I did the eggs in a seperate pan so I wouldn't have to keep washing the wok.
over 5 years ago by szl7th

Have tried this recipe twice now, and have really enjoyed it! Make sure that the water has all been absorbed or boiled off of the rice before you fry it! Thanks, Jeff G.
over 8 years ago

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Nutrition Facts

Serving Size 258g

Amount per Serving

Calories 713 25% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 162mg	54%
Sodium 935mg	39%
Total Carbohydrate 91.0g	30%
Dietary Fiber 2.0g	7%
Sugars 1.0g
Protein 40.0g	80%

Vitamin A	4%		Vitamin C	4%
Calcium	7%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I latched onto this recipe in the hopes of finding a sweet treat my 8-year-old would love and still have a minimal amount of fat and sugar. I modified the recipe some, using Splenda instead of sugar, Egg Beaters (with yolk) instead of egg, and Smart Balance margarine. I also baked them in a pan instead of making individual cookies. The result was a cake-like cookie bar that my son really liked. If something is borderline, he'll take one bite, say it's good, and then never touch it again. He ate several of these.

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