Chicken fried rice

Name: Chicken fried rice
Yield: 7 servings
Cuisine: American
Ingredients: 2 x chicken breast fillets; 3 cups cooked brown rice then cooled; 2 tbsp canola oil; 1 cup diced thin carrot; 1 cup chopped onions; 4 cloves garlic, minced; 1 tbsp peeled & minced fresh ginger; 1 1/2 cups diced broccoli florets; 3/4 cup diced capsicum; 3 eggs; 3/4 cup frozen peas, thawed; 3/4 cup frozen corn, thawed; 3-4 tbsp spy sauce (to flavour)

Sarah Louise @cook_3807910

Melbourne, Victoria, Australia

426 cal, 8.9g fat, 0.9g saturated fat, 170.1mg sodium, 156.6 potassium, 26.5g carbs, 56.2g protein, 2.9g fibre, 4.2g sugar

Sarah Louise @cook_3807910

Melbourne, Victoria, Australia

426 cal, 8.9g fat, 0.9g saturated fat, 170.1mg sodium, 156.6 potassium, 26.5g carbs, 56.2g protein, 2.9g fibre, 4.2g sugar

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Ingredients

7 servings

2x chicken breast fillets
3 cupscooked brown rice then cooled
2 tbspcanola oil
1 cupdiced thin carrot
1 cupchopped onions
4 clovesgarlic, minced
1 tbsppeeled & minced fresh ginger
1 1/2 cupsdiced broccoli florets
3/4 cupdiced capsicum
3eggs
3/4 cupfrozen peas, thawed
3/4 cupfrozen corn, thawed
3-4 tbspspy sauce (to flavour)

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Steps

1

Heat oil in a non stick wok over med/high heat. Add carrots, onions, garlic and ginger. Saute for 5 mins. Add broccoli and capsicum. Saute until veggies are soft.
2

Move veggies to one side of the wok. Crack eggs into the other side of the wok and scramble. Cook.
3

In a separate pan cool the chikcent and add to the veggies.
4

Stir in the rice, peas, corn and soy sauce. Cook.
5

Serve.