Nutritional Info

Nutrition Facts

Serving Size 1 (102g)

Calories 172
Calories from Fat 21 (12%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 0.3g 2%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 5.1mg 0%
Potassium 21.1mg 0%
Total Carbohydrate 33.7g 11%
Dietary Fiber 0.9g 4%
Sugars 0g
Protein 3.3g 7%

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Recipe Description
Many years ago, I discovered a Chinese fried rice recipe that uses sesame oil and vegetables, at a popular restaurant in New York.  Here's my version of that rice dish, and it's not far from the original.  I think you'll enjoy it, too.
Prep time
15 min
Cook time
20 min
Ready In
35 min

Ingredients

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Serves To:USMetric
1 Teaspoon(t)  extra virgin olive oil
1/2 Cup(c)  chicken, diced into 1/2 inch cubes
3 Cup(c)  steamed white basmati rice
3 Tablespoon(T)  cooked peas
2 Tablespoon(T)  cooked carrots, diced
1 Tablespoon(T)  fresh parsley, chopped
2 Teaspoon(t)  don's soy sauce replacement
1 Teaspoon(t)  sesame oil
2   large eggs, whisked
2 Tablespoon(T)  scallions, thinly sliced
1 Pinch(pn)  white pepper, to taste
1/4 Cup(c)  slivered almonds, toasted (optional)

Preparation

Over high heat, heat the olive oil in large nonstick frying pan, griddle, or wok.  Saute the chicken until nearly done, turning often.  Remove from the heat and set aside.  If using a griddle, just push it up to the cooler end.  Using the same pan or griddle over high heat, cook the eggs stirring and chopping constantly while cooking.  Remove from pan and set aside, or push up with the chicken if using a griddle.  Bring the chicken back to the heat and add the steamed rice.  Reduce the heat to medium and cook for 2 minutes, stirring constantly.  Stir in the vegetables.  Add the parsley, soy sauce, sesame oil and the cooked eggs.  Cook for 2 to 3 minutes more.  Transfer to a large bowl or platter.  Sprinkle with sliced scallions and add white pepper to taste.  If using the optional almonds, sprinkle over each serving.  Serve the fried rice hot.

Additional notes

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Chinese Fried Rice
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