Chicken Fried Rice with Vegetables Recipe
Category: Healthy Diet recipes
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Fried Rice with Chicken and Vegetables. It’s easy to add in whatever other vegetables that you want. These are just the basics that I always use, and these are what is calculated in the nutritional information.
Per Serving Nutritional Information
Calories: 196 (approximate); Fat: 4.11 g. ; Carbohydrates: 19.73 g.; Protein: 10.82 g.
Servings: 6
Ingredients:
2 stalks Celery
3 green onions
1/2 cup matchstick carrots
2 small corn on the cob
2 Tbsp. Onion
2 cooked boneless, skinless Chicken breasts
2 1/2 cups Brown Rice cooked
1/2 Vegetable bullion cube
4 Tbsp. low sodium soy sauce
2 medium eggs(1 extra large or the equivalent in egg substitute)
4 Tbsp. Red Wine Vinegar
Directions:
1.) Cook the rice. This time, I just used instant brown rice by minute maid, and that's what I used when I calculated out the calories per serving. I add in 1/2 of a vegetable bullion cube when I cook the rice. The chicken also needs to be cooked at this point. I cook my boneless, skinless breasts on my George Foreman Grill with a little pepper and Garlic Powder.
2.) While cooking the rice, Chop up the veggies. I tend to go for smaller pieces because they cook quickly. Put the corn on the cob in boiling water for a couple of minutes. After it has heated up some, cut the corn off of the cob and toss in with the other veggies.
3.) Heat 1 tsp. canola oil(or oil of your choice) in a large, nonstick skillet. After oil has heated up, toss in the vegetables. Cook until soft, but not soggy.
4.) After veggies are cooked, add the chopped up chicken breasts. Make sure they are both warm and add in the rice. Stir thoroughly. While this mixture heats, mix the two raw eggs together with low sodium soy sauce and the red wine vinegar. Pour the egg mixture on top of the rice. Stir the rice until sure that all the egg has cooked up completely.
5.) Can add extra soy sauce and red-wine vinegar if needed.
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Tags: healthy, Light Meal
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