0 from 3 votes
Chicken Fried Rice
Easy Chicken Fried Rice with carrots and fresh cucumber.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 591 kcal
Course:
Main Course
Cuisine:
Chinese
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!
Cup of Yum
Nutrition Information
Calories
591kcal
(30%)
Carbohydrates
85g
(28%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
60mg
(20%)
Sodium
2574mg
(107%)
Potassium
383mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
5070IU
(101%)
Vitamin C
2.7mg
(3%)
Calcium
44mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 591
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 2574mg | 107% |
| Potassium | 383mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5070IU | 101% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.