Fried Rice with Chicken and Vegetables

Low-sodium soy sauce and garlic powder create a delicious flavor for this brown rice, vegetable, and chicken dish.

Yield

6 Servings

Serving size

1 cup, 1/6 of recipe

Rating

3.50 of 5 (58 ratings)

Food groups

• Grains: 1 ounces
• Protein Foods: 1 ounces
• Vegetables: 1/4 cups

Ingredients

• 2 tablespoons vegetable oil (Or cooking oil of your choice)
• 3 cups cooked brown rice
• 1 carrot (cut into 1/4-inch slices)
• 1/2 bell pepper (chopped)
• 1/2 cup chopped onion
• 1/2 cup chopped broccoli
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 medium eggs (beaten)
• 3/4 cup cooked bite-size pieces of chicken

Directions

1. Wash hands with soap and water.
2. Heat oil in a large skillet over medium heat.
3. Add rice and stir for 5 minutes.
4. Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder.
5. Cook until vegetables are tender.
6. Remove mixture from pan.
7. Pour eggs into pan and scramble.
8. Put vegetable mix and rice back in the pan and mix with scrambled eggs.
9. Add chicken and cook until hot.
10. Refrigerate leftovers.

Nutrition per serving

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Source

Recipe by: Adapted from Fried Rice , Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/fried-rice-chicken-vegetables. Federal works are public domain in the United States.