Easy Chicken Fried Rice
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 tablespoons canola oil
2 pkgs (8.8 oz each) fully cooked original white rice
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, chopped
1 cup chopped cooked chicken
3/4 cup frozen peas and carrots
3 tablespoons La Choy® Soy Sauce
1/2 teaspoon garlic powder
2 eggs, lightly beaten
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 78 mg | 8% |
Carbohydrate | 41 g | 14% |
Cholesterol | 124 mg | 41% |
Total Fat | 15 g | 22% |
Iron | 3 mg | 18% |
Calories | 374 kcal | 19% |
Sodium | 775 mg | 32% |
Protein | 19 g | 38% |
Saturated Fat | 2 g | 10% |
Sugars | 2 g | 0 |
Vitamin C | 2 mg | 4% |
Heat oil in large skillet or wok over medium-high heat. Meanwhile, squeeze sides of rice packages to separate rice. Pour into skillet; cook 7 minutes or until lightly browned, stirring occasionally to break up remaining rice.
Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.
Push rice mixture to one side of skillet. Add eggs to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled eggs into rice mixture.
Easy Chicken Fried Rice