Easy Chicken Fried Rice
A quick fried rice recipe starts with prepared rice, then adds cooked chicken, peas, carrots and water chestnuts for added crunch. Uncle Ben's® and Ready Rice® are registered trademarks of Mars Food US, LLC
30
Prep Time
30
Total Time
4
Servings
8
Ingredients
starstarstarstarstar of 5 ( ratings)
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Ingredients

  • 2 tablespoons Pure Wesson® Canola Oil
  • 2 pkgs (8.8 oz each) Uncle Ben's® Ready Rice® 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
  • 1/2 cup Egg Beaters® Original

Directions

  1. 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.
  2. Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.
  3. Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.

Nutrition Facts

Serving Size4 servings (1-1/2 cups each)
Calories352

View Complete Nutrition Information

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Easy Chicken Fried Rice

A quick fried rice recipe starts with prepared rice, then adds cooked chicken, peas, carrots and water chestnuts for added crunch. Uncle Ben's® and Ready Rice® are registered trademarks of Mars Food US, LLC
30
Prep Time
30
Total Time
4
Servings
8
Ingredients
starstarstarstarstar

Ingredients

  • 2 tablespoons Pure Wesson® Canola Oil
  • 2 pkgs (8.8 oz each) Uncle Ben's® Ready Rice® 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
  • 1/2 cup Egg Beaters® Original

Directions

  1. 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.
  2. Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.
  3. Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.
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