April 10, 2010

Chicken Fried Rice



2 eggs, beaten
2 tablespoons vegetable oil, divided
1 cup fresh mushroom slices
1/4 cup green onion slices
1 garlic clove, minced
3 cups cooked rice, cooled
1 (5-ounce) can HORMEL® chunk breast of chicken, undrained, flaked
2 tablespoons soy sauce
1/4 teaspoon ground white pepper


Heat 1 tablespoon oil in large skillet over medium heat; pour in eggs. Cook eggs without stirring until surface is set. Remove egg from skillet; cut into strips. Add remaining oil to skillet. Cook mushroom, green onion, and garlic in oil until tender, about 3 to 4 minutes. Add egg and remaining ingredients to skillet; mix well. Heat, stirring frequently, until rice is thoroughly heated.

Serve with additional soy sauce, if desired.

Makes 4 servings

Nutritional Information per Serving: Calories: 351, Fat: 12 g, Protein: 16 g, Cholesterol: 128 mg, Carbohydrates: 46 g, Sodium: 676 mg

This recipe created by Hormel Foods.
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