Low-Fat Chicken Fried Rice Recipe

Name: Low-Fat Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 breasts of chicken (skinless and boneless); 1 c. broccoli; 1 c. snow peas; 1 c. cauliflower; 1 c. bean sprouts; 1 c. water chestnuts; 1 bell pepper, chopped; 2 c. rice; 2 tsp. garlic powder; 2 Tbsp. parsley, dried; 2 tsp. lite salt; 2 tsp. lemon pepper; 1/4 c. soy sauce lite; nonstick spray; 1/2 c. water

Servings: persons

2 breasts of chicken (skinless and boneless)
1 c. broccoli
1 c. snow peas
1 c. cauliflower
1 c. bean sprouts
1 c. water chestnuts
1 bell pepper, chopped
2 c. rice
2 tsp. garlic powder
2 Tbsp. parsley, dried
2 tsp. lite salt
2 tsp. lemon pepper
1/4 c. soy sauce lite
nonstick spray
1/2 c. water

1
Cube the chicken breasts.
2
Coat a wok or frying pan with nonstick spray.
3
Stir-fry the chicken until done, about 5 to 6 minutes.
4
Take chicken out; set aside.
5
Combine all vegetables together with 1/2 cup water; cook until tender, about 8 minutes. Cook rice separately until done.
6
Add garlic powder, parsley, lite salt and lemon pepper to vegetables.
7
Add chicken back to vegetables; add in the cooked rice.
8
Add 1/4 cup soy sauce or to taste.
9
Mix and serve.

679

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 breasts of chicken (skinless and boneless), 1 c. broccoli, 1 c. snow peas, 1 c. cauliflower, and more.

Yes, Low-Fat Chicken Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Chicken Fried Rice

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