
- Makes: 6 Servings
Low-sodium soy sauce and garlic powder create a delicious flavor for this brown rice, vegetable, and chicken dish.
2020-01-04_pict_recipe_fried_rice_-_usda.jpg

Ingredients
- 2 tablespoon vegetable oil
- 3 cup cooked brown rice
- 1 carrot (cut into 1/4-inch slices)
- 1/2 bell pepper (chopped)
- 1/2 cup chopped onion
- 1/2 cup chopped broccoli
- 2 tablespoon soy sauce, low-sodium
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 medium eggs, beaten
- 3/4 cup cooked bite-size pieces of chicken
Directions
- Heat oil in a large skillet over medium heat.
- Add rice and stir for 5 minutes.
- Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender.
- Remove mixture from pan.
- Pour eggs into pan and scramble.
- Put vegetable mix and rice back in the pan and mix with scrambled eggs.
- Add chicken and cook until hot.
- Refrigerate leftovers.
Source: Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.
Nutrition Information
Serving Size: 1 cup, 1/6 of recipe
Nutrients |
Amount |
---|---|
Calories |
215 |
Total Fat |
8 g |
Saturated Fat |
1 g |
Cholesterol |
71 mg |
Sodium |
311 mg |
Total Carbohydrate |
26 g |
Dietary Fiber |
3 g |
Total Sugars |
2 g |
Added Sugars included |
0 g |
Protein |
11 g |
Vitamin D |
0 mcg |
Calcium |
33 mg |
Iron |
1 mg |
Potassium |
244 mg |
N/A - data is not available