Print Options

Back to Chicken Fried Rice for Four >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Fried Rice for Four

 Chicken Fried Rice for Four
Who would imagine fried rice could be light? But it is! “This is an easy meal that can be fixed from second-day rice, chicken and vegetables,” Deborah Knobel explains from Fort Collins, Colorado.
4 ServingsPrep/Total Time: 25 min.


  • 2 egg whites
  • 1 egg
  • 1/2 teaspoon salt, divided
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 cup frozen mixed vegetables
  • 2 cups diced cooked chicken breast
  • 3 tablespoons reduced-sodium soy sauce
  • 3 cups cold cooked rice


  • In a small bowl, combine the egg whites, egg and 1/4 teaspoon salt.
  • In a large nonstick skillet or wok coated with cooking spray, cook
  • the egg mixture over medium heat. As eggs set, lift edges, letting
  • uncooked portion flow underneath. When the eggs are set, remove and
  • cut into 1-in. pieces; keep warm.
  • In the same pan, stir-fry the onion and garlic until tender. Add
  • vegetables; cover and cook over medium-high heat for 3-4 minutes or
  • until no longer frozen. Stir in the chicken, soy sauce and remaining
  • salt; cook for 1 minute. Add rice; stir-fry for 4-5 minutes or until
  • heated through. Add eggs; heat through. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups equals 325 calories, 4 g fat (1 g saturated fat), 107 mg cholesterol, 854 mg sodium,

2 of 2

Chicken Fried Rice for Four (continued)

Nutritional Facts: 41 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer