Fried Rice with Chicken and Vegetables
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Ingredients
- 2 tablespoons vegetable oil
- 3 cups cooked brown rice
- 1 carrot (cut into 1/4-inch slices)
- 1/2 bell pepper (chopped)
- 1/2 cup chopped onion
- 1/2 cup chopped broccoli
- 2 tablespoons soy sauce, low-sodium
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 medium eggs, beaten
- 3/4 cup cooked bite-size pieces of chicken
Instructions
- Wash hands with soap and water.
- Heat oil in a large skillet over medium heat.
- Add rice and stir for 5 minutes.
- Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender.
- Remove mixture from pan.
- Pour eggs into pan and scramble.
- Put vegetable mix and rice back in the pan and mix with scrambled eggs.
- Add chicken and cook until hot.
- Refrigerate leftovers.
Nutrition
| Calories | 215 |
|---|---|
| Protein | 11 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 71 mg |
| Sodium | 311 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from Fried Rice, Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.