How to Fried Rice – Chicken and Vegetable Asian Style Rice Bowl

Here is a great way to use up left over rice, chicken and left over veggies in the fridge. You can use pretty much any vegetable you want as well as chicken, beef. pork or ham. You can also omit the meat and leave this vegetarian. Here is what you are going to need for this:

Serves four

2 TBS peanut, vegetable or Canola oil
2 scallions – chopped (white, light green and dark green)
2 TBS finely chopped white onion
1 TBS finely chopped ginger
4 garlic cloves – minced
2 skinless, boneless chicken thighs – cut into thin strips
12 snow peas – julienne
1 small carrot – peeled and finely diced
½ cup diced bell pepper
1 cup broccoli florets
2 cups cooked rice
2 TBS soy sauce
2 eggs

Heat a wok or deep skillet with the oil, until the oil starts to smoke. Add the scallions, onion, garlic and ginger. Cook for a few minutes until fragrant. Add the chicken and cook for 3 to 4 minutes more – until chicken starts to cook through. Add the vegetables and cook until broccoli starts turning dark green.

Add the rice and soy sauce. Mix well and heat rice through. Make a well in the middle and add the eggs. Allow them to set for a few minutes and start scrambling them. Once they are cooked but still soft, mix them into the rice. Mix well and turn off the heat. Serve and enjoy!

CALORIES 310.62.; FAT 14.81 grs (sat 2.50; mono 6.37; poly 4.14); PROTEIN 18.40 grs ; FIBER 4.14 grs; CARBS 31.50 grs; CHOLESTEROL 138.00 mg; IRON 2.16 mg; SODIUM 711.07 mg; CALCIUM 50.94 mg

Print the Chicken and Veggie Rice Bowl Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

Be first to comment