Chicken Fried Rice for Two

Name: Chicken Fried Rice for Two
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 3/4 cup finely chopped carrot; 1/4 cup chopped celery; 4-1/2 teaspoons canola oil; 2 cups cold cooked instant rice; 2 eggs, beaten; 1 cup cubed cooked chicken; 1 green onion, chopped; 1 tablespoon soy sauce; 1/8 teaspoon pepper

Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck — Plymouth, MN

Ingredients

3/4 cup finely chopped carrot
1/4 cup chopped celery
4-1/2 teaspoons canola oil
2 cups cold cooked instant rice
2 eggs, beaten
1 cup cubed cooked chicken
1 green onion, chopped
1 tablespoon soy sauce
1/8 teaspoon pepper

Directions

In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.

Nutrition Facts

1-3/4 cups: 520 calories, 22g fat (4g saturated fat), 274mg cholesterol, 643mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 32g protein.

Originally published as Chicken Fried Rice in Simple & Delicious January/February 2010

Reviews

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Average Rating:

Remenec

Sep 12, 2014

Delicious recipe! The addition of fresh vegetables gave it an authentic taste. I doubled the recipe for my family of four. I didn't have green onion on hand, so. I boiled some green beans and added them to the mix. I substituted the cubed chicken for one pound of shredded rotisserie chicken.
todoo

Feb 16, 2013

Ok quick dinner with left overs