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Chicken Fried Rice
Easy Chicken Fried Rice with carrots and fresh cucumber.
Course
staple food
Cuisine
Chinese
Keyword
chicken, Fried Rice
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
591
kcal
Author
Elaine
Ingredients
2
small bowls of leftover rice
1/2
pound
boneless chicken chests
, or 2 chicken thighs
1
small fresh cucumber chopped
1
tablespoon
cooking oil
Half of a middle size carrot chopped
1
teaspoon
salt
1
teaspoon
black pepper powder
1
teaspoon
light soy sauce
1
teaspoon
chopped spring onion for garnish
Marinade sauce
1
teaspoon
salt
1
teaspoon
corn starch
1
teaspoon
cooking wine
Instructions
Cut the chicken meat into cubes around 2cm and marinade with the sauce for at least 10 minutes.
Heat up cooking oil in pan. Put chicken cubs in to stir fry until the surface becomes slightly white.
Add cucumber and carrot in and continue to stir fry for 2 minutes or until soft.
Put leftover rice in. Add sale, light soy sauce and black pepper powder in and mix evenly.
Garnish some chopped spring onion and serve hot!
Nutrition
Calories:
591
kcal
|
Carbohydrates:
85
g
|
Protein:
18
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Cholesterol:
60
mg
|
Sodium:
2574
mg
|
Potassium:
383
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
5070
IU
|
Vitamin C:
2.7
mg
|
Calcium:
44
mg
|
Iron:
1.4
mg