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Sweet Pea's Kitchen Cookbook

Chicken Fried Rice

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Chicken Fried Rice

Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 35 minutes
Servings: 4

Chicken Fried Rice

Better than restaurants! it’s very good!

Chicken Fried Rice

Lovely meal! We loved this one! Fast and easy to make! 

Chicken Fried Rice

Ingredients for Chicken Fried Rice:

Cooking spray

8 oz. Frozen mixed vegetables

1 Tbsp. Minced garlic

12 oz. Frozen riced cauliflower

4 Tbsp. Teriyaki sauce

2 C. Boneless skinless chicken chopped into pieces

4 Eggs

Salt and pepper

How do you make Chicken Fried Rice:

Step1: Coat a skillet in cooking spray, and heat it over medium high heat on the stove.

Step2: Place two tablespoons of teriyaki sauce over the chicken in a bowl and let marinate.

Chicken Fried Rice

Step3: Add the veggies and garlic to the skillet and cook until the vegetables begin to soften.

a.

b.

Step4: Place the riced cauliflower into the skillet with the other 2 tbsp of sauce, and stir to combine. Cook until the rice begins to soften.

Step5: Saute the chicken until cooked through and add to the skillet with the rice mixture. Stir to combine.

Chicken Fried Rice

Step6: Scoot the mixture off to one side of the skillet, and crack the eggs into the other side. Scramble well, and stir to incorporate into the rice mixture.

Step7: Add salt and pepper to taste, and garnish with chopped green onions before serving if desired.

Enjoy!

Chicken Fried Rice

SO GOOD!

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Chicken Fried Rice

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Chicken Fried Rice
5 from 1 vote

Ingredients 

  • Cooking spray
  • 8 oz. Frozen mixed vegetables
  • 1 Tbsp. Minced garlic
  • 12 oz. Frozen riced cauliflower
  • 4 Tbsp. Teriyaki sauce
  • 2 C. Boneless skinless chicken chopped into pieces
  • 4 Eggs
  • Salt and pepper

Instructions

  • Coat a skillet in cooking spray, and heat it over medium high heat on the stove.
  • Place two tablespoons of teriyaki sauce over the chicken in a bowl and let marinate.
  • Add the veggies and garlic to the skillet and cook until the vegetables begin to soften.
  • Place the riced cauliflower into the skillet with the other 2 tbsp of sauce, and stir to combine. Cook until the rice begins to soften.
  • Saute the chicken until cooked through and add to the skillet with the rice mixture. Stir to combine.
  • Scoot the mixture off to one side of the skillet, and crack the eggs into the other side. Scramble well, and stir to incorporate into the rice mixture.
  • Add salt and pepper to taste, and garnish with chopped green onions before serving if desired.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 16g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 248mg | Sodium: 941mg | Fiber: 4g | Sugar: 6g
Author: Marta

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