Chicken And Macadamia Fried Rice Recipes

QUICK CHICKEN FRIED RICE FOR TWO

Quick Chicken Fried Rice for Two image

David Tiren of Catonsville, Maryland uses leftover chicken and rice to make this classic Chinese recipe, enhanced with soy sauce and green onions.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/4 cup chopped fresh mushrooms
1 tablespoon canola oil
1-1/2 cups cold cooked long grain rice
3/4 cup cubed cooked chicken
2 tablespoons reduced-sodium soy sauce
1 egg, lightly beaten
1 green onion, sliced

Steps:

In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally. , Add egg and onion; cook and stir for 1-2 minutes or until egg is set.

Nutrition Facts : Calories 368 calories, Fat 14g fat (2g saturated fat), Cholesterol 153mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

CHICKEN AND MACADAMIA FRIED RICE

Chicken and Macadamia Fried Rice image

A quick and easy, reasonably low fat fried rice made with mandarin segments and macadamia nuts. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".

Provided by bluemoon downunder

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup basmati rice, cooked
2 tablespoons olive oil
2 large eggs, lightly beaten
2 garlic cloves, finely chopped
3 cups cooked chicken, cubed
2 mandarin oranges, peeled and broken into segments
3 green onions, thinly sliced
1/2 cup macadamia nuts, salted, dry-roasted, coarsely chopped
2 tablespoons reduced sodium soy sauce
fresh ground black pepper, to taste

Steps:

Cook rice according to the packet directions and keep warm.
Heat 1 tablespoon of the oil in a wok or a large sauté pan over a medium-high heat.
Add the eggs and stir-fry for 3 minutes, or until the eggs have set. Transfer to a small dish and keep warm.
Add the remaining 1 tablespoon of oil to the wok or sauté pan, and add the chicken, mandarin segments, green onions, macadamia nuts, soy sauce and rice.
Stir-fry for 4 minutes, stirring, or until mixed well and heated through.
Add the eggs to the wok or sauté pan.
Season to taste with freshly ground black pepper.
Stir fry for 1 further minute.
Serve over cooked basmati rice with your favourite salad.

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