Chicken Fried Rice

Chicken, vegetables, eggs and rice. You couldn't ask for more from a fast and easy-to-prepare dinner. Well, except maybe seconds.

PREP
20
Minutes
COOKING
20
Minutes
SERVES
5
People
CALORIES
570
Per Serving
PROTEIN
61
Grams

Ingredients

3 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, cut into small cubes

2 Tablespoons vegetable oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground ginger

1 Tablespoon low sodium soy sauce

1 (12-ounce) bag frozen Asian-style vegetables, steamed

4 eggs, whisked

4 cups cooked white rice, cooled

1/2 cup low sodium soy sauce

Shop This Recipe

Directions

1. Pour oil into 12-inch skillet or wok. Heat at medium high heat 2 minutes.

2. Add chicken, garlic powder, onion powder, ground ginger and 1 Tablespoon soy sauce. Stir fry 5 minutes or until chicken is to an internal temperature of 165°F.

3. Add vegetables. Mix and place chicken and vegetable mixture around edge of skillet or wok.

4. Add eggs to center of skillet or wok and stir to scramble.

5. Spoon cooked rice over eggs and pour ½ cup soy sauce over rice.

6. Gently stir to mix and serve.

NUTRITION FACTS

Calories

570

Fat

16g

Saturated Fat

4.5g

Sodium

1210mg

Carbohydrate

43g

Sugars

2g

Protein

61g