Faster than take-out and every bit as delicious!
Oil | 1 Tablespoon | |
Egg | 2 , beaten | |
Frozen peas | 1/2 Cup (8 tbs) | |
Carrot | 1/2 Cup (8 tbs) , peeled and sliced | |
Onion | 1/4 Cup (4 tbs) , diced | |
Cooked rice | 2 Cup (32 tbs) | |
Cooked chicken | 1 Cup (16 tbs) , cubed | |
Soy sauce | 2 Tablespoon | |
Stir fry sauce | 1 Tablespoon | |
Garlic | 1/4 Teaspoon , minced | |
Cooking oil spray | 1 |
MAKING
1. In a large skillet, over medium heat, heat oil, add eggs and scramble. Remove from the skillet and chop.
2. To the same skillet, spray cooking oil, add peas, carrot and onion, cook over medium heat for 2 to 3 minutes until vegetables are crisp tender.
3. Add in the scrambled egg, along with the remaining ingredients, cook stirring occasionally until the mixture is heated through.
SERVING
4. Transfer to bowls and serve.
Serving size
Calories 297Calories from Fat 104
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 635 mg26.46%
Total Carbohydrates 32 g10.7%
Dietary Fiber 1 g4%
Sugars 3 g
Protein 16 g32%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet