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Chicken Fried Rice

  Diced cooked chicken 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Eggs 2 , slightly beaten
  Vegetable oil 2 Tablespoon
  Canned water chestnuts 8 Ounce, drained and sliced (1 Can)
  Sliced mushrooms 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cooked rice 3 Cup (48 tbs)
  Soy sauce 1 Tablespoon
  Chopped green onion with tops 1 Tablespoon
  White pepper 1 Dash

Mix chicken, cornstarch and 1/4 teaspoon salt.
Heat wok until hot.
Add 1 tablespoon oil; rotate wok to coat side.
Add eggs; cook and stir until eggs are thickened throughout but still moist.
Remove eggs from wok.
Add 2 tablespoons oil; rotate wok to coat side.
Add chicken, water chestnuts, mushrooms and 1/2 teaspoon salt; stir-fry for 1 minute.
Remove from wok.
Add 2 tablespoons oil; rotate wok to coat side.
Add rice; stir-fry for 1 minute.
Stir in soy sauce.
Add chicken mixture, eggs, green onion and white pepper; stir-fry for 30 seconds.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1560 Calories from Fat 547

% Daily Value*

Total Fat 62 g94.8%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 548.9 mg183%

Sodium 2628.4 mg109.5%

Total Carbohydrates 173 g57.8%

Dietary Fiber 4.3 g17.3%

Sugars 1.3 g

Protein 67 g133.7%

Vitamin A 23.6% Vitamin C 21.7%

Calcium 10.4% Iron 77.2%

*Based on a 2000 Calorie diet

Chicken Fried Rice Recipe