Lunch

Chicken Veggie "Fried" Rice is for Lunch.

Chicken Veggie "Fried" Rice takes 10 minutes to prepare.

Chicken Veggie "Fried" Rice takes 30 minutes to cook.

Chicken Veggie "Fried" Rice makes 8 servings.

The ingredients for Chicken Veggie "Fried" Rice are:

2 large eggs
2 tbsp water

Non stick cooking spray
1 med onion
2 chicken breast, chopped
1 cup peas, frozen
3/4 cup corn, frozen

1 bag (10 oz) frozen broccoli
salt
pepper

Here is how you make Chicken Veggie "Fried" Rice:

Cook rice according to instructions. (I used a rice cooker.)Steam broccoli in the microwave according to instructions. Put a skillet over medium heat with some non stick cooking spray. Dice up the onion and throw it in there. Let soften and turn slightly opaque for 2 to 3 min. Add chicken and let cook. Season with some salt and pepper. In a small non-stick skillet, melt the butter. Put the eggs in a bowl with 2 tbsp of water. Then place in the skillet and leave it to cook flat for 1 to 3 min. (Like an omelette.) Remove from skillet and cut this into shreds. Once chicken is almost done cooking add in the corn and peas (frozen) and 1/2 the soy sauce. Allow chicken to finish cooking and corn and peas to warm up. Once warm and done cooking, add in the rice, broccoli, eggs and remaining soy sauce. Combine together over the heat and serve. (I added to my portion a 1/2 cup of black beans for more protein and fiber.)Serving Size: makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user WANNARUN4.

The nutritional information for Chicken Veggie "Fried" Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 254.2

• Total Fat: 4.6 g
• Cholesterol: 84.4 mg
• Sodium: 764.7 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 4.3 g
• Protein: 21.1 g