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Chicken Fried Rice

Chicken Fried Rice Chicken Fried Rice Chicken Fried Rice

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













Trans-fat Free


1 pound chicken breasts
½ teaspoon cornstarch
1 teaspoon salt
1 x white pepper
1 cup mung bean sprouts
5 tablespoons vegetable oil
2 large eggs
slightly beaten
2 ½ ounces mushrooms
3 cups rice
2 tablespoons soy sauce, tamari
2 each scallions, spring or green onions


Remove bones and skin from chicken breast. Cut into ¼ inch pieces. Toss together chicken cornstarch, ½ teaspoons 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 tablespoon oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and ½ teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tablespoon 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 71325% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 935mg 39%
Total Carbohydrate 30g 30%
Dietary Fiber 2g 7%
Sugars g
Protein 80g
Vitamin A 4% Vitamin C 4%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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