Directions:
- Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside.
- In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil.
- Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish.
- Serve topped with sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.15 Kcal (771 kJ) | ||
| Calories from fat | 78.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 78.3mg | 26% | |
| Sodium | 223.81mg | 9% | |
| Potassium | 236.02mg | 5% | |
| Total Carbs | 12.57g | 4% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 15.1g | 30% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.56 Kcal (580 kJ) | ||
| Calories from fat | 58.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 13% | |
|---|---|---|---|
| Cholesterol | 58.92mg | 26% | |
| Sodium | 168.4mg | 9% | |
| Potassium | 177.59mg | 5% | |
| Total Carbs | 9.46g | 4% | |
| Sugars | 0.29g | 2% | |
| Dietary Fiber | 1.1g | 6% | |
| Protein | 11.36g | 30% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 26mg | 3% | |
* 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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