Directions:
- Cook rice according to package directions; drain well; reserve.
- Meanwhile, in large nonstick skillet, heat 1 tablespoons oil over medium-high heat; add eggs. Cook, stirring, until set; remove from skillet.
- In same skillet, heat 1 tablespoons oil over medium-high heat. Add vegetables; cook, stirring, until softened, about 2 minutes. Add chicken, teriyaki sauce and reserved rice and eggs. Cook, stirring, until heated through, 5 minutes.
- Sprinkle with scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 799.96 Kcal (3349 kJ) | ||
| Calories from fat | 249.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.69g | 43% | |
|---|---|---|---|
| Cholesterol | 132.71mg | 44% | |
| Sodium | 1613.47mg | 67% | |
| Potassium | 677.44mg | 14% | |
| Total Carbs | 108.01g | 36% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 31.56g | 63% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 6.9mg | 38% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 225.91 Kcal (946 kJ) | ||
| Calories from fat | 70.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 43% | |
|---|---|---|---|
| Cholesterol | 37.48mg | 44% | |
| Sodium | 455.64mg | 67% | |
| Potassium | 191.31mg | 14% | |
| Total Carbs | 30.5g | 36% | |
| Sugars | 0.98g | 14% | |
| Dietary Fiber | 1.3g | 18% | |
| Protein | 8.91g | 63% | |
| Vitamin C | 2.8mg | 17% | |
| Iron | 2mg | 38% | |
| Calcium | 21.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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