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    You are in: Home / Recipes / Short -Cut Chicken Fried Rice (Oamc) Recipe
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    Short -Cut Chicken Fried Rice (Oamc)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 11, 2007

      Delicious!! Everyone in my household and my dinner guest all inhaled this! I made as directed except - I used 1.2 cups vegetable stock in place of the bouillon and water and pre-cooked the rice in a steamer. I used regular soy as it was what I had on hand. (No ginger as I don't care for it). Wonderful flavor and SOOO easy to make! This is a KEEPR we will be making again!!!

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    • on May 29, 2007

      OMG this was a huge hit with my family (or should I say boys) I made the rice ahead of time as suggested, Thank goodness for zmail when you have a question on a recipe, I appreciate your reply MsSally. . . and did just that. This was easily put together and the taste was better than expected, It was outstanding! Thank you for sharing, I will make this again and again! YAY, another one for rotation. *HUGS* ~V

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    • on May 25, 2007

      Great, quick-and-easy stir-fry recipe for when you don't want to work too hard. I used 1 tsp sodium-free chicken bouillon granules, as that's what I keep on hand (regular is too salty for me). I also stir-fried the Egg Beaters in the pan with the other ingredients, because that's what I'm used to. It's nice to have a fried-rice recipe available that's so low-fat.

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    • on April 14, 2007

      Loved it! There is no egg substitute available here in the Netherlands that I could find so I made a two egg omlette before sauting the onions and chicken and sliced the omlette when cold and added it near the end of the dish just after I'd added the sauce. We don't get frozen carrots here and while I had some fresh ones I didn't bother since we had tired kids needing their beds after a busy day and wanted to throw this together a bit quickly. They are picky and wouldn't have eaten the carrots anyway. The flavour was good, but next time I will add some spring onions as well. The teriyaki went better with the soy than I thought it would and the garlic and ginger were good but for personal preference I'd increase them next time. Please see my rating system: a lovely 4 stars for an easy and flavourful fried rice recipe that we enjoyed. Thanks!

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    • on March 28, 2007

      I have to say that we have never eaten chicken this way before. I was kind of a composed fried rice dish. The chicken itself was flavorable and tasty, as well as the rice, but we just had some problems with the scrambled eggs. With MsSally's permission and with her advice I used regular 3/4 of a cup of eggs with 1/4 cup of water mixed in to make the eggs fluffy. I think the eggs just didn't go with this meal at all, as they had been scrambled separately and added afterwards. I think if I cooked the chicken with the rice and the eggs altogether this would have been a much more palatable supper for us. The flavors were good, it's just the texture that didn't do it for us.

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    Nutritional Facts for Short -Cut Chicken Fried Rice (Oamc)

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 321.6
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.8 g
    Cholesterol 72.7 mg
    Sodium 1611.0 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 3.5 g
    Sugars 4.7 g
    Protein 31.4 g

    The following items or measurements are not included:

    Egg Beaters egg substitute


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