Chicken Fried Rice

By Kplmrm

YIELD: 4 servings (serving size: about 1 1/2 cups)
TOTAL:25 MINUTES


Amount per serving
Calories: 477
Fat: 11.7g
Saturated fat: 1.7g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 2.7g
Protein: 30.2g
Carbohydrate: 58.3g
Fiber: 3.5g
Cholesterol: 139mg
Iron: 3.5mg
Sodium: 488mg
Calcium: 58mg

Ingredients

• 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
• 7 teaspoons lower-sodium soy sauce, divided
• 1 teaspoon cornstarch
• 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons fresh lime juice
• 1 teaspoon chili paste with garlic
• 2 tablespoons canola oil, divided
• 2 large eggs, lightly beaten
• 1 cup chopped white onion
• 1 teaspoon grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 cup frozen green peas, thawed
• 1/2 cup chopped green onions

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Cook rice according to package directions, omitting salt and fat.
2. Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.
3. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 4 minutes or until lightly browned. Push chicken to one side of skillet; add eggs to open side of pan. Cook 45 seconds, stirring constantly; stir eggs and chicken mixture together. Remove chicken mixture from pan; keep warm. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add white onion, ginger, and garlic; cook 2 minutes or until fragrant. Add rice; cook 1 minute. Add peas; cook 1 minute. Add chicken mixture and soy sauce mixture; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in green onions.