Fried Rice

Servings: 6

Ingredients:

2 Tablespoons vegetable oil
3 cups brown rice, cooked and cooled
1 carrot, cut into 1/4-inch slices
1/2 bell pepper, chopped
1/2 cup onion, chopped
1/2 cup broccoli, chopped
1 Tablespoon soy sauce
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
2 eggs, beaten
3/4 cup bite size chicken pieces, cooked

Directions:

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

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Fried Rice

Servings: 6

Ingredients:

2 Tablespoons vegetable oil
3 cups brown rice, cooked and cooled
1 carrot, cut into 1/4-inch slices
1/2 bell pepper, chopped
1/2 cup onion, chopped
1/2 cup broccoli, chopped
1 Tablespoon soy sauce
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
2 eggs, beaten
3/4 cup bite size chicken pieces, cooked

Directions:

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

Nutrition Facts

6 serving per container

Serving size 1 cup

Amount Per Serving
Calories 230
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 170mg 7%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 11g
Vitamin D 0mcg 0%
Calcium 24mg 2%
Iron 1mg 6%
Potassium 238mg 6%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.