Rating: 4.5 stars 4.5
155 Ratings
  • 5 star values: 102
  • 4 star values: 40
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2

This fried rice uses leftover vegetables and meat--a great way to use leftovers for a dish that can be ready in about 30 minutes. It tastes so good that my son and husband fought over the last helping!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.

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  • Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

Nutrition Facts

315 calories; protein 20.1g; carbohydrates 28.1g; fat 13.1g; cholesterol 128mg; sodium 559.3mg. Full Nutrition
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