Summer Fried Rice

Summer Fried Rice

Summer Fried Rice
00
Serves: 5

Ingredients

  • 2 cup – long-grain rice
  • 1 pound – chicken breast
  • 3 large – egg
  • 1 medium – zucchini
  • 1 medium – carrot
  • 1 medium – squash, summer
  • 1 medium – bell pepper, green
  • 1 clove – garlic
  • 2 tablespoon – soy sauce, low sodium
  • 1 tablespoon – olive oil

Directions

Cook rice, or use leftover rice and reserve 2 cups of cooked rice.  Cook chicken or use leftover chicken and shred it.  Finely chop the zucchini, summer squash, bell pepper, carrot and garlic.
  1. Add 1 tablespoon of olive oil to skillet and heat on medium.
  2. Add zucchini, yellow squash, bell peppers and garlic and sautee until softened, about 8 minutes.
  3. Once summer vegetables are soft, break 3 eggs into a small bowl and whip slightly to combine.
  4. Pour eggs over vegetables, and move eggs around while they cook.
  5. Add the rice and cooked chicken and stir again until everything is mixed together.
  6. Add soy sauce for seasoning and stir one last time.
  7. *Special freezing tip! You can freeze this into single servings. Add a scoop of fried rice to a muffin tin and pack down. Freeze, then remove and store in freezer safe bags. Take out for lunch

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 477 24%
  • Fat: 11 g 17%
  • Carb: 64 g 21%
  • Fiber: 2 g 8%
  • Protein: 27 g 54%
  • Sugar: 3 g
written by
Amy Roskelley

Leave a Review

Your email address will not be published. Required fields are marked *

Comments(0)
Healthy, Happy Eaters.
Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.
Healthy, Happy Eaters.
Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.