Chicken Fried Rice

Recipe Image
Nutrition Facts
Serving Size: 1/4 of yield
Calories   235 Calories from Fat 54
% Daily Value *
Total Fat 6g 9%
this table provides nutrition breakdown for fats
  Saturated Fat 1g 5%
  Monounsaturated Fat 2g
  Polyunsaturated Fat 0g
  Trans Fat 0g
nutrition data
Cholesterol 120mg 40%
Sodium 968mg 40%
Potassium 332mg 9%
Total Carbohydrate 14g 5%
nutrition breakdown for carbohydrates
  Dietary Fiber 4g 16%
  Sugars 6g
protein nutritional details
Protein 34g 68%
vitamins nutritional details
Vitamin A 13% Vitamin C 0%
Calcium 1% Iron 0%
daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

Prep Time

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Serves: 4
Serving Size: 1/4 of yield

Ingredients

  • 3.33 cup(s) (85.000g)    riced cauliflower
  • 3.50 cup (85.000g)    Birds Eye® Lightly Seasoned Asian Medley
  • 16.00 oz (84.000g)    Tyson Grilled & Ready® Fully Cooked Chicken Breast Strips
  • 1.00 dash (0.400g)    salt
  • 1.00 dash (0.100g)    ground black pepper
  • 1.00 tbsp (6.000g)    crushed red pepper flakes
  • 1.00 large (50.000g)    eggs

Directions

#. Sauté riced cauliflower in skillet until light golden brown. #. Add crushed red pepper, salt, and pepper. #. Microwave vegetables for 3 to 5 minutes. #. Warm cooked chicken in microwave if refrigerated. #. Mix all ingredients together to heat through and combine flavors. #. Add 1 raw scrambled egg to mixture, cook until set. #. Serve hot and enjoy!

Additional Notes

None