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Nutrition Facts
Serving Size 1 (273g) Recipe makes 4 servings
Calories 454
Calories from Fat 226		(49%)
Amount Per Serving		%DV
	Total Fat 25.2g	38%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 168mg		56%
Sodium 1174mg		48%
Potassium 356mg		10%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 2.2g	8%
	Sugars 3.3g
Protein 21.9g		43%
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Chicken Fried Rice

Recipe #385229 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sue L
Aug 12, 2009

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste.

SERVES 4 -6 (change servings and units)

Ingredients

2 cups cold cooked rice
1 1/2 cups chopped cooked chicken or other meat
1/2 cup chopped red onion
1/2 cup frozen peas
1 medium carrot, chopped
2 eggs, lightly beaten
4 tablespoons soy sauce
3 green onions, sliced
3 tablespoons butter
3 tablespoons sesame oil

Directions

1
Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside.
2
Add 1 tablespoons Chinese sesame oil to pan and add eggs, swirling until they set, then flipping egg over and cooking until done. Set aside and chop.
3
Add 1 tablespoons butter to pan, and add rice and the chopped chicken, cooking until it sizzles and seems about to stick, then add carrot/onion mixture along with peas, cooked egg, and green onion. (it's possible you may need a little extra butter if your meat is really lean).
4
Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice.
5
Serve hot with more soy sauce if you like.