Easy Peasy Foodie · by Eb Gargano★ 5.0 (14)
Leftover Chicken and Egg Fried Rice
NUTRITION · PER SERVING15M COOK
CAL 42%·PRO 98%
CARBS 112G53% OF CAL
8G FIBER5G SUGAR99G OTHER
FAT 25G27% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick fried rice made with leftover chicken, brown rice, peas, corn, and egg, flavored with garlic, soy sauce, and sesame oil. Perfect for a busy weeknight and a smart way to use roast chicken leftovers.
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil ((or rapeseed/canola oil or coconut oil))
- 300-500 g leftover chicken (shredded (See Note 1))
- 500 g pre-cooked brown rice ((See Note 2))
- 100 g frozen peas
- 100 g frozen sweetcorn
- 1 red pepper (diced)
- 4 spring onions (sliced finely (plus 2 extra for garnish))
- 3 cloves garlic (crushed or grated)
- 4 medium eggs
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce ((or GF tamari))
At a glance
PER SERVING · TIME 15M
CAL 42%·PRO 98%
CARBS 112G53% OF CAL
8G FIBER5G SUGAR99G OTHER
FAT 25G27% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1018mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 966mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.