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Nutrition Facts
Serving Size 1 (271g) Recipe makes 16 servings
Calories 721
Calories from Fat 117		(16%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 137mg		45%
Sodium 850mg		35%
Potassium 359mg		10%
Total Carbohydrate 121.2g		40%
	Dietary Fiber 3.4g	13%
	Sugars 0.5g
Protein 26.1g		52%
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January 22 - 28 (WW Core)

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Chicken Fried Rice - OAMC

Recipe #110139 | 2¼ hours | 15 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: Tish
Feb 2, 2005

I figured out the you can make this up in gargantuan quantities and freeze in containers for later. It really saves time..only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

SERVES 16 (change servings and units)

Ingredients

4 cups frozen peas and carrots
1/2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
1 1/2 lbs cooked chicken, chopped and cooled (about 4 cups)
1/2 cup olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper

Directions

1
In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
2
Mix well.
3
Pour into 4 bags (enough serve 4) or less for family size.
4
Seal, lable and freeze.
5
Thaw bag of rice mixture.
6
Heat 1 Tbs oil in a large skillet.
7
Dump rice mixture into the skillet.
8
Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
9
Push rice mixture to the side of the skillet.
10
Add 1 Tbs oil to the empty side of the skillet and add the eggs.
11
Cook and stir until eggs are thickened but still moist.
12
Combine eggs with the rice mixture.
13
Turn off heat.
14
Stir in soy sauce and pepper.
15
Serve.
16
*Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

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Featured Reviews for This Recipe

From: ItalianMomof2

On Jul 23, 2009

Ever since moving to Tennessee, from New York, I have missed chicken fried rice. For some reasons the restaurants in TN have a different taste. I halved the recipe (but used a whole onion) and followed the recipe to a "T"..it was perfect! Just like my favorite restaurant in NY. Thank you Thank you Thank you

0 people found this review helpful

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From: scrapinboat

On Jul 20, 2009

awesome recipe! Tasted great the first night as well as when it came from the freezer... will make again and again!

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From: Dancer^

On May 5, 2005

Oh Tish this has been helpful. I made the recipe and frozen half in 4 c. serving containers. It was great the first night and next day..but what came out of the freezer was so good. All i added was a little water mixed with soy sauce. add to the wok and perfect. Its a keeper and Im going to make it again sunday. Thanks great recipe.

18 people found this review helpful

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From: Ginny Sue

On Jul 22, 2006

I made the full version of this for OAMC and froze into 4 portions in gallon size zip-top bags. This makes A LOT (!) so plan accordingly. I needed to use my extra large catering size bowl to mix this all together. Also, it takes a long time to cool 12 cups of cooked rice. Next time, I'll spread the rice out on a cookie sheet so that it cools faster. This is a very versatile recipe; each time I took a bag of it from the freezer, I cooked it a little differently. One time I added mushrooms, another time I added sliced water chestnuts. Another time I kicked it up with ginger and hot sesame oil. This is a great recipe to have on hand in the freezer!

17 people found this review helpful

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