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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (175g) Recipe makes 6 servings |
||
| Calories 397 | ||
| Calories from Fat 182 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 4.0g | 19% | |
| Monounsaturated Fat 12.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 123mg | 41% | |
| Sodium 280mg | 11% | |
| Potassium 374mg | 10% | |
| Total Carbohydrate 30.6g | 10% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 4.2g | ||
| Protein 23.7g | 47% | |
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By: bluemoon downunder
May 8, 2005
A quick and easy, reasonably low fat fried rice made with mandarin segments and macadamia nuts. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".
SERVES 6
Ingredients
- 1 cup basmati rice, cooked
- 2 tablespoons olive oil
- 2 large eggs, lightly beaten
- 2 garlic cloves, finely chopped
- 3 cups cooked chicken, cubed
- 2 mandarin oranges, peeled and broken into segments
- 3 green onions, thinly sliced
- 1/2 cup macadamia nuts, salted, dry-roasted, coarsely chopped
- 2 tablespoons reduced sodium soy sauce
- fresh ground black pepper, to taste
Directions
1
Cook rice according to the packet directions and keep warm.2
Heat 1 tablespoon of the oil in a wok or a large sauté pan over a medium-high heat.3
Add the eggs and stir-fry for 3 minutes, or until the eggs have set. Transfer to a small dish and keep warm.4
Add the remaining 1 tablespoon of oil to the wok or sauté pan, and add the chicken, mandarin segments, green onions, macadamia nuts, soy sauce and rice.5
Stir-fry for 4 minutes, stirring, or until mixed well and heated through.6
Add the eggs to the wok or sauté pan.7
Season to taste with freshly ground black pepper.8
Stir fry for 1 further minute.9
Serve over cooked basmati rice with your favourite salad.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Starrynews
On Feb 9, 2009
Great recipe! I loved the tropical flair from the mandarin oranges and macadamia nuts. I also found it easy to prepare everything but the rice for use over some shredded cooked daikon radish for our lower-carb eaters. Both ways were excellent. I did use jasmine rice, as that is what I usually have. Thanks for sharing!
From: KelBel
On Dec 21, 2008
Fabulous recipe. Love the macadamia nuts in this recipe. Nice change from cashews or almonds which I usually use in fried rice. Used leftover chicken and canned manderine oranges, so this went together in a snap. Thanks bluemoon!
From: Karen Elizabeth
On Nov 21, 2008
So delicious and easy, I made sure that the little I had left over came with me for lunch today! I didn't have mandarins, so I segmented an orange instead, but I must go and get some mandarins! I served this with Cinnamon Glazed Carrots, for a delicious meal, bright colours and wonderfully complimentary flavours! Thanks, bluemoon!
From: Baby Kato
On Sep 19, 2008
What a tasty tasty salad. I loved this. The flavors were amazing, they all complimented each other, none were overpowering. A great combo. I had to sub pecans for the macadamia's as I was out. The textures worked so well in this dish, the juicy, sweet mandarins, the fluffy egg and crisp green onion, tender chicken and crunchy pecans all worked well with the rice. Thanks so much for sharing. Can't wait to try this with macadamia nuts.
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