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Chicken Fried RiceChicken Fried Rice

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

June 25, 2017


Yield: 8 servings (1 cup per serving)



  • 2 tablespoons olive oil
  • 2 large eggs (beaten)
  • 3 cloves of garlic minced
  • 1/2 cup of chopped green onion
  • 1 cup frozen carrots, chopped
  • 1 cup frozen peas
  • 1 cup frozen whole kernel corn
  • 4 cups of cooked brown rice
  • 1 cup cooked, shredded chicken
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon black pepper



  • In a large skillet heat olive oil (about 2 minutes). Add eggs and lightly scramble, remove and set aside.
  • In same skillet, add garlic, onions and carrots. Sauté until tender.
  • Fold in peas, eggs, rice, chicken, soy sauce and black pepper. Continue to sauté until all ingredients are warm through.
  • Serve warm.


Nutrition information per serving

Calories: 183

Total Fat: 6g

Carbohydrates: 30g

Fiber: 3.5g

Protein: 10g

Sodium: 207mg





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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, May 15, 2017