Egg and Chicken Fried Rice

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Egg and Chicken Fried Rice
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
166
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie166 kcal(8 %)
Protein11.6 g(12 %)
Fat5.57 g(5 %)
Carbohydrates16.17 g(11 %)
Sugar added0 g(0 %)
Roughage1.31 g(4 %)
Vitamin A183.17 mg(22,896 %)
Vitamin D0.53 μg(3 %)
Vitamin E1.83 mg(15 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate47.33 μg(16 %)
Pantothenic acid0.46 mg(8 %)
Biotin0.06 μg(0 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C1.99 mg(2 %)
Potassium95.79 mg(2 %)
Calcium13.22 mg(1 %)
Magnesium15.82 mg(5 %)
Iron1.18 mg(8 %)
Iodine21.81 μg(11 %)
Zinc0.56 mg(7 %)
Saturated fatty acids1.05 g
Cholesterol66.06 mg

Ingredients

for
8
Ingredients
2 cups enriched white rice (rinsed)
4 cups water
cup Baby carrots (chopped)
¾ cup frozen, green peas
2 tablespoons vegetable oil
1 ½ cups Cooked chicken (cut into cubes)
2 fresh eggs
soy sauce (to taste)
toasted sesame oil (to taste)
How healthy are the main ingredients?
chickencarroteggsoy sauce

Preparation steps

1.
In a large saucepan, combine rice and water. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
2.
Meanwhile, in a separate saucepan, boil carrots in water for about 4 to 5 minutes. Add peas and stir to incorporate, boil for 1 minute. Drain thoroughly.
3.
Heat wok over high heat. Add the oil, stir-fry the carrots, peas, and chicken for about 1 minute. Crack the eggs into the wok, stirring quickly to scramble with the vegetables and chicken. Stir in the cooked rice. Drizzle in soy sauce and sesame oil, toss well.
4.
Divide between bowls and serve.
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