Chicken Fried Rice
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 714kcal
Ingredients
- 2 cups brown rice
- 2 Tbs. olive oil
- ½ lb. cooked chicken
- 2 cloves garlic minced
- ½ large onion chopped
- ½ tsp. salt
- ½ tsp. pepper
- 1½ tsp. soy sauce
- ½ cup frozen peas and carrots
- 1 egg beaten
Instructions
For stovetop rice:
- Cook rice according to the package instructions.
For Instant Pot rice:
- Place brown rice and 2½ cups water in the instant pot. Close the lid and seal.
- Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For the fried rice:
- In a hot skillet add the oil, garlic, onion, salt, pepper and soy sauce. Stir fry until the onion is cooked through.
- Stir in the beaten eggs, stir-frying until the eggs are done. They will not and should not look like scrambled eggs you eat for breakfast.
- Add the vegetables and stir-fry until they are hot through.
- Add the chicken to the skillet, along with the rice.
- Add soy sauce to taste.
Nutrition
Serving: 4g | Calories: 714kcal | Carbohydrates: 102g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 558mg | Potassium: 629mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2331IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 4mg