Cold cooked rice is the secret to delicious fried rice. Here’s a quick and flavorful way to use leftover rice. Pork loin, ham, tofu or shrimp, if tolerated, can be substituted for chicken. Modified for my family
1. Cut chicken into ½-inch cubes.
2. In a wok, heat oil over high heat. Stir-fry chicken, onion and carrots until carrots are tender and chicken is no longer pink inside, about 6 to 8 minutes.
3. Add peas or edamame, ginger and garlic. Stir-fry over medium heat for 2 minutes.
4. Add rice, stock, green onions, mushrooms, sesame oil, and salt. Stir-fry until hot, about 5 minutes.
5. Stir in bean sprouts and heat 1 to 2 minutes. Serve hot.
Don't forget to cook the rice ahead of time. I serve bean sprouts separately for those who don't like.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 748 | ||
Calories from Fat: 105 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 65.9mg | 20 % | |
Sodium 740.8mg | 26 % | |
Potassium 1075.7mg | 28 % | |
Total Carbohydrate 117.2g | 34 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 110.2g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 748
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