Chicken and Vegetable Fried Rice
You can never have too many Chinese recipes, so give Chicken and Vegetable Fried Rice a try. This recipe serves 4. One serving contains 303 calories, 15g of protein, and 6g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken breast, teriyaki sauce, ginger, and a few other things to make it today. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 23 minutes. It works well as a main course.
Instructions
Combine egg and egg white, beating well.
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat.
Add egg and egg white to skillet. As egg begins to cook, gently lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set (about 30 seconds), turn egg over; remove from pan. Break into coarse pieces with spatula; set aside and keep warm.
Add remaining 2 teaspoons oil, garlic, and ginger to pan; stir-fry 1 minute.
Add bell pepper; stir-fry 2 minutes.
Add chicken and peas; stir-fry 1 minute.
Add rice and teriyaki sauce; stir-fry 1 minute or until rice is thoroughly heated.
Add cooked egg and green onions, stirring to combine.