Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs, beaten | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 1 garlic clove, minced | ||
| 1 tbsp. minced peeled fresh ginger | ||
| 1 tbsp. minced scallion | ||
| 1 lbs. ground chicken | ||
| 2 carrots, shredded | ||
| ½ c. Hy-Vee frozen peas | ||
| 2 c. cooked white rice (about 1/2 cup uncooked rice) | ||
| 2 tbsp. rice vinegar | ||
| 2 tbsp. light soy sauce |
Directions
- In a wok or large non-stick skillet, scramble eggs over high heat. Remove eggs from pan and set aside.
- Add vegetable oil to wok, swirling to coat. Add garlic, ginger and scallions, cooking, stirring constantly, until fragrant, about 30 seconds. Add ground chicken and cook, breaking up meat with a wooden spoon, until just cooked through, about 5 minutes.
- Add carrots, peas, cooked rice, cooked eggs, rice vinegar and soy sauce; cook, stirring until heated through, about 2 minutes.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 130mg
- Sodium: 390mg
- Total Carbohydrates: 24g
- Protein: 27g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 2%