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Ingredientes
- 6 ounce. cooked diced chicken breast
- 1/4 c. low sodium chicken broth
- 1 1/2 tbsp. low sodium teriyaki sauce
- 1 teaspoon grated gingerroot (optional)
- Healthy pinch of white pepper
- 2 teaspoon vegetable oil
- 2 lg. Large eggs, lightly beaten
- 1/2 c. diced onion
- 1/2 c. shredded carrot
- 1 1/2 c. cooked white rice
- 1/2 c. frzn peas
Direcciones
- In small bowl, combine chicken, 2 Tbsp. water, broth, teriyaki sauce, gingerroot and pepper; set aside.
- In large non-stick skillet, heap 1 tsp. of the oil. Add in egg; cook, stirring till set, but still moist. Remove egg to hot plate. Add in remaining oil and heat. Add in onion and carrot; cook, stirring frequently, 3-4 min till tender. Stir in rice and peas. Cook till rice begins to brown. Add in chicken mix and egg, cook 5 min longer. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 74 | 33% |
| Total Fat 8.23g | 10% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 126mg | 42% |
| Sodium 348mg | 14% |
| Potassium 256mg | 7% |
| Total Carbs 23.52g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.47g | 2% |
| Protein 13.7g | 22% |
