CHICKEN FRIED RICE

By stepjo7269

Taste of Home
By; Taryn Kuebelbeck from Plymouth, MN

Ingredients

• Directions:
• 1 small carrot, finely chopped
• 1 celery rib, chopped
• 3 tablespoons canola oil
• 4 cups cold cooked instant rice
• 3 eggs, beaten
• 2 cups cubed cooked chicken
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon pepper
• ●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.

Preparation

Step 1

Nutrition Facts: 1-3/4 cups equals 487 calories, 20 g fat (3 g saturated fat), 221 mg cholesterol, 597 mg sodium, 44 g carbohydrate, 2 g fiber, 30 g protein.