Chicken Fried Rice
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 596kcal
Ingredients
- 3 cups brown rice
- ¼ cup olive oil
- 1 lb. cooked chicken
- 3 cloves garlic minced
- 1 large onion chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbs. soy sauce
- 1 cup frozen peas and carrots
- 2 eggs beaten
Instructions
For stovetop rice:
- Cook according to package directions.
For the Instant Pot rice:
- Place brown rice and 3¾ cups water in the instant pot. Close the lid and seal.
- Cook the rice for 17 minutes on high pressure, follwed by a quick pressure release.
For the fried rice:
- In a hot skillet add the oil add the 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: 8g | Calories: 596kcal | Carbohydrates: 78g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 587mg | Potassium: 543mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2331IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 3mg