How to Make Crispy Chicken Fried “Rice”
If you are in the mood for a spicy vegetable-heavy dish, this is calling your name. Filled with veggies and crispy chicken tenders, this is a great tasting low-carb and protein-packed dish.
Step-By-Step Instructions:
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In a large skillet, heat the canola oil over medium-high heat. Add the chicken tenders and cook for 5 minutes, until brown and crispy. Flip them over and cook for another 5 minutes. Remove them from the skillet to a plate and tent with foil to keep warm.
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Add the onion, garlic, carrots, and peppers to the skillet. Cook, stirring constantly for 3 minutes. Add the broccoli, snow peas, and cauliflower. Cook while continuing to stir for another 2–3 minutes, until the broccoli turns a bright green. Stir in the egg substitute and cook to scramble it.
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In a small bowl, mix the soy sauce, sesame oil, ginger, and chili flakes. Add the mix to the vegetables and stir to coat them.
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Nestle the chicken back in the vegetables and cook over low heat until the chicken reaches an internal temperature of 165 degrees F.
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Serve garnished with sliced scallions.
Nutrition facts
2 Servings
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Serving Size
4 oz. chicken + 1 – ¼ cups vegetables
- Amount per serving Calories 350
- % Daily value*
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Total Fat
20g
26%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 430mg 19%
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Total Carbohydrate
12g
4%
- Dietary Fiber 4g 14%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 32g
- Potassium 830mg 18%
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