Fried Rice with Chicken and Vegetables
Low-sodium soy sauce and garlic powder create a delicious flavor for this brown rice, vegetable, and chicken dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup, 1/6 of recipe
233
Calories
11g
Protein
29g
Carbs
8g
Fat
3g
Fiber
2g
Sugar
236mg
Sodium
Saturated Fat 2 g · Cholesterol 85 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons · Or cooking oil of your choice
cooked brown rice
3 cups
carrot
1 · cut into 1/4-inch slices
bell pepper
1/2 · chopped
chopped onion
1/2 cup
chopped broccoli
1/2 cup
low-sodium soy sauce
2 tablespoons
black pepper
1/2 teaspoon
garlic powder
1 teaspoon
eggs
2 medium · beaten
cooked bite-size pieces of chicken
3/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oil in a large skillet over medium heat.
- 3
Add rice and stir for 5 minutes.
- 4
Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender.
- 5
Remove mixture from pan.
- 6
Pour eggs into pan and scramble.
- 7
Put vegetable mix and rice back in the pan and mix with scrambled eggs.
- 8
Add chicken and cook until hot.
- 9
Refrigerate leftovers.
Source: USDA MyPlate Kitchen · Adapted from Fried Rice , Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.
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