Chicken Fried Rice

Lori Sorkin, NJ

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Recipes:	1	2	3	4	5	6
Servings:	4	8	12	16	20	24
Ingredients:
Frozen peas and carrots	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cold cooked rice	3C.	6 C.	9 C.	12 C.	15 C.	18 C.
Cooked, cubed chicken breast	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
On Hand:
Olive oil	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Eggs	2	4	6	8	10	12
Soy sauce	3 T.	1/4 C. + 2 T.	1/2 C. + 1 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
Pepper	1 dash	2 dashes	3 dashes	4 dashes	5 dashes	6 dashes

Assembly Directions:

In a large bowl, combine the peas and carrots, rice and chicken.  Mix well.

Freezing Directions:

Dump mixture into a one-gallon freezer bag.  Seal, label and freeze.

Serving Directions:

Thaw bag of rice mixture.  Heat 1 T. oil in a large skillet.  Dump rice mixture into the skillet.  Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.  Push rice mixture to the side of the skillet.  Add 1 T. oil to the empty side of the skillet and add the eggs.  Cook and stir until eggs are thickened but still moist.  Combine eggs with the rice mixture.  Turn off heat.  Stir in soy sauce and pepper.  Serve.

Tammy’s Comments:

You can use white rice or a mixture of white and brown rice for this recipe.  You can also pre-make the entire recipe and freeze it, so you just have to re-heat it.  But it tastes fresher if you make it per the directions above.  And it only takes about 10 minutes, so it’s very quick and easy!

Nutritional Info: Chicken Fried Rice (half and half brown and white rice)

Per Serving: 351 Calories; 11g Fat (29.8% calories from fat); 19g Protein; 42g Carbohydrate; 3g Dietary Fiber; 123mg Cholesterol; 856mg Sodium.

Exchanges: 2-1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.

Nutritional Info: Chicken Fried Rice (all white rice)

Per Serving: 359 Calories; 11g Fat (28.2% calories from fat); 19g Protein; 44g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 857mg Sodium.

Exchanges: 3 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.

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