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This fried rice uses leftover vegetables and meat–a great way to use leftovers for a dish that can be ready in about 30 minutes. It tastes so good that my son and husband fought over the last helping!
Ingredients
- 3 tablespoons vegetable oil, divided
- 3 eggs, beaten
- 3 cups cold, cooked white rice
- 2 cups chopped cooked chicken
- ½ cup sliced celery
- ½ cup shredded carrot
- 1 cup frozen green peas, thawed
- 2 green onions, sliced
- 3 tablespoons soy sauce
Directions
Step 1
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
Step 2
Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 315 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat3g | 15% |
| Cholesterol128mg | 43% |
| Sodium559mg | 24% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein20g | |
| Vitamin C6mg | 32% |
| Calcium45mg | 3% |
| Iron3mg | 14% |
| Potassium269mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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