Directions:
- In saucepan, bring 1 1/4 cups of the chicken stock, rice and salt to boil.
- Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed.
- Fluff with fork and set aside.
- In large non-stick skillet heat sesame oil over medium high heat and cook chicken and mushrooms for about 8 minutes or until chicken is no longer pink.
- Add green onions, carrot, celery, and cooked rice.
- Cook, stirring for 2 minutes, to combine.
- Add remaining chicken stock and soy sauce and cook for 5 minutes.
- Add bean sprouts and toss to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302 Kcal (1264 kJ) | ||
| Calories from fat | 58.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 10% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1480.45mg | 62% | |
| Potassium | 823.42mg | 18% | |
| Total Carbs | 32.12g | 11% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 32.09g | 64% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.11 Kcal (331 kJ) | ||
| Calories from fat | 15.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 10% | |
|---|---|---|---|
| Cholesterol | 18.24mg | 23% | |
| Sodium | 387.82mg | 62% | |
| Potassium | 215.7mg | 18% | |
| Total Carbs | 8.41g | 11% | |
| Sugars | 1.39g | 21% | |
| Dietary Fiber | 1.12g | 17% | |
| Protein | 8.41g | 64% | |
| Vitamin C | 2.7mg | 17% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 9% | |
| Calcium | 11.3mg | 4% | |
* 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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