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.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $0.95/serving
Dietary
- Dairy-Free
- Nut-Free
- Low-Sugar
Tags
- stir-fry
- quick
- healthy
- savory
- classic
- budget-friendly
Ingredients
- 2 tablespoon vegetable oil (or cooking oil of your choice)
- 3 cup brown rice (cooked)
- 1 carrot (cut into 1/4-inch slices)
- 0.5 bell pepper (chopped)
- 0.5 cup onion (chopped)
- 0.5 cup broccoli (chopped)
- 2 tablespoon soy sauce (low-sodium)
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs (medium, beaten)
- 0.75 cup chicken (cooked, bite-size pieces)
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add brown rice and stir for 5 minutes.
- Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder.
- Cook until vegetables are tender.
- Remove mixture from pan.
- Pour eggs into pan and scramble.
- Put vegetable mix and rice back in the pan and mix with scrambled eggs.
- Add chicken and cook until hot.
Nutrition (per serving)
- Calories: 233
- Protein: 11 g
- Carbohydrates: 29.1 g
- Fat: 8 g
- Fiber: 2.5 g
- Sodium: 236 mg
- Saturated Fat: 1.6 g
- Sugar: 1.7 g
- Cholesterol: 85 mg