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Chicken, Turkey, Duck, etcChicken Recipes pg 3 >  Chicken and Walnut Fried Rice



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Yield: Makes 4 servings.


    • 4½ teaspoons vegetable oil, divided
    • 2 eggs, beaten
    • 1/2 cup chopped walnuts
    • 3/4 pound boneless, skinless chicken breast, cut into strips
    • 1/2 teaspoon ground white pepper
    • 1 cup thinly sliced fresh mushrooms
    • 1/2 cup thinly sliced carrots
    • 1/2 cup thinly sliced green onions
    • 1½ teaspoons grated fresh ginger
    • 3 cups cooked brown rice, chilled
    • 2 tablespoons soy sauce


Heat 1½ teaspoons oil in large skillet or wok over medium heat until hot. Add eggs and cook, without stirring, until set. Invert skillet over baking sheet to remove cooked eggs; cut into strips. Set aside. 
Heat remaining 1 tablespoon oil in skillet over medium-high heat until hot. Add walnuts; stir-fry until lightly browned. Sprinkle chicken with pepper. Add chicken, mushrooms, carrots, onions and ginger to skillet; stir-fry about 3 to 4 minutes or until carrots are tender. Stir in rice and egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly. Serve immediately.

Nutrition Facts

    Calories 505   
    Total Fat 22g 
    Cholesterol 184mg 
    Sodium 820mg 
    Total Carbohydrate 41g 
    Dietary Fiber 4g 
    Protein 37g

USA Rice Federation (

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