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CHICKEN AND WALNUT FRIED RICE

Yield: Makes 4 servings.

 
Ingredients

• 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
 

Directions

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 (www.usarice.com)