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Gingered Chicken and Fried Rice
- Makes: 4 servings
- Start to Finish
fresh ginger, peeled and finely chopped (2 Tbsp.)
carrots, chopped or sliced
cooked long grain rice
sugar snap peas
chopped red sweet pepper (optional)
Sliced Green Onion (optional)
Soy sauce and/or toasted sesame oil (optional)
In large nonstick skillet heat 1 tablespoon cooking oil over medium-high. Add chicken, half the ginger, and soy sauce. Brown chicken on all sides. Add 1/2 cup water. Cook, covered, 15 minutes or until no pink remains in chicken.
In covered microwave-safe dish place carrots, remaining ginger, and 2 tablespoons water. Cook on HIGH 4 minutes. Add rice, peas, pepper. Cook, covered, 5 minutes; stir twice.
Remove chicken and juices. Wipe skillet with paper towels; return to heat. Add eggs, cook and stir 30 seconds to scramble. Stir in rice mixture; heat through. Serve chicken and juices with fried rice, onions, and soy sauce.
(Gingered Chicken and Fried Rice)
Servings Per Recipe 4, carb. (g) 42, Fat, total (g) 17, Riboflavin (mg) 0, vit. C (mg) 38, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 4, vit. A (IU) 59, Cobalamin (Vit. B12) (µg) 1, sugar (g) 4, cal. (kcal) 421, Folate (µg) 60, pro. (g) 25, Polyunsaturated fat (g) 4, Potassium (mg) 456, sodium (mg) 667, fiber (g) 4, sat. fat (g) 4, iron (mg) 3, Monosaturated fat (g) 5, calcium (mg) 71, chol. (mg) 271