Easy Chicken Fried Rice
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil
2 pkgs (8.8 oz each) fully cooked original white rice
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, chopped
1 cup chopped cooked chicken
3/4 cup frozen peas and carrots
3 tablespoons La Choy® Soy Sauce
1/2 teaspoon garlic powder
1/2 cup Egg Beaters® Original
|% Daily Value|
|Total Fat||12 g||18%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||2 g||9%|
|Vitamin C||2 mg||4%|
|Vitamin A||3076 iu||62%|
Heat oil in large skillet or wok over medium-high heat. Meanwhile, squeeze sides of rice packages to separate rice. Pour into skillet; cook 7 minutes or until lightly browned, stirring occasionally to break up remaining rice.
Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.
Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.