Super Quick Chicken Fried Rice
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our routine dinners. —Alicia Gower, Auburn, New York
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs lightly beaten
- 2 tablespoons olive oil divided
- 1 rotisserie chicken skin removed, shredded
- 1 package (12 ounces) frozen mixed vegetables
- 4 tablespoons sesame oil divided
- 3 packages (8.8 ounces each) ready-to-serve garden vegetable
- Carbohydrate 0.285730766559829 g
- Cholesterol 228.706666666667 mg
- Fat 26.9944619685283 g
- Fiber 0.0118839476495726 g
- Protein 31.4072438701923 g
- Saturated Fat 6.24414615116375 g
- Serving Size 1 1 servings. (143g)
- Sodium 128.43556517095 mg
- Sugar 0.273846818910256 g
- Trans Fat 2.4771944506028 g
- Calories 375 calories
Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir 10-12 minutes or until rice begins to brown., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.,
