Chicken Fried Brown Rice

1. Heat large nonstick skillet over medium heat. Add 1 tablespoon oil.

2. Add chicken, red pepper, and green onion.

3. Cook 5 minutes until chicken is cooked through.

4. Remove to plate.

5. Heat remaining tablespoon of oil in skillet.

6. Add cooked rice; cook 1 minute.

7. Stir in soy sauce, vinegar, and peas; cook 1 minute.

8. Stir in chicken and vegetable mixture.

9. *NOTE: Simmer, covered, 1 cup brown rice in 2-1/2 cups water for 45 minutes.

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Nutrient	Quantity
Total fats	61.901 g
Protein	87.2504 g
Carbohydrates	373.5295 g
Energy	2412.878 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.41 g
Water	356.9241 g
Aspartic acid	7.8786 g
Calcium, Ca	148.2476 mg
Lutein + zeaxanthin	1029.79 g
Fiber, total dietary	25.247 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	1469.4 g
Niacin	53.9304 mg
Vitamin A, RAE	178.351 g
Arginine	5.8004 g
Riboflavin	0.7124 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0075 g
Fatty acids, total saturated 20:1	0.2268 g
Glutamic acid	14.9025 g
Sodium, Na	1947.8064 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1821 g
Total lipid (fat)	61.901 g
Manganese, Mn	19.6805 mg
Fructose	0.7526 g
Proline	3.99 g
Fatty acids, total saturated 16:0	8.9441 g
Fatty acids, total saturated 8:0	0.8976 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	0.0888 g
Choline, total	176.669 mg
Sugars, total	8.5644 g
Serine	3.6728 g
Fatty acids, total saturated 10:0	1.0107 g
Fatty acids, total saturated 18:0	2.2327 g
Fatty acids, total saturated 20:4 undifferentiated	0.1134 g
Vitamin B-6	4.926 mg
Selenium, Se	38.6716 g
Ash	15.1873 g
Vitamin D	36.2874 IU
Fatty acids, total saturated 18:1 undifferentiated	15.0733 g
Pantothenic acid	10.2437 mg
Phenylalanine	3.8199 g
Copper, Cu	1.2809 mg
Betaine	29.494 mg
Thiamin	2.4109 mg
Retinol	54.431 g
Methionine	2.0913 g
Iron, Fe	13.747 mg
Carbohydrate, by difference	373.5295 g
Phosphorus, P	2105.9399 mg
Folate, total	141.2018 g
Tocopherol, gamma	0.1361 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0227 g
Alanine	4.8433 g
Cholesterol	145.1494 mg
Valine	4.6968 g
Fatty acids, total saturated 18:2 undifferentiated	9.0671 g
Glycine	4.6381 g
Carotene, alpha	43.12 g
Glucose (dextrose)	0.6782 g
Fatty acids, total saturated 14:0	4.6937 g
Zinc, Zn	14.0414 mg
Isoleucine	4.1208 g
Fatty acids, total saturated 12:0	12.822 g
Fatty acids, total polyunsaturated	9.7955 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	6.7087 g
Vitamin A, IU	2673.5006 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0227 g
Folate, DFE	141.2018 g
Tryptophan	1.0308 g
Vitamin C, total ascorbic acid	63.557 mg
Phytosterols	25.84 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.0007 g
Fatty acids, total saturated 6:0	0.0544 g
Tyrosine	3.0109 g
Vitamin B-12	0.7711 g
Vitamin K (phylloquinone)	86.7049 g
Fatty acids, total saturated	30.9335 g
Histidine	2.3621 g
Fatty acids, total monounsaturated	16.5989 g
Threonine	3.4107 g
Folate, food	141.2018 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Vitamin D (D2 + D3)	0.9072 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Vitamin E (alpha-tocopherol)	4.9494 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0454 g
Fatty acids, total trans	0.2381 g
Magnesium, Mg	640.459 mg
Lysine	5.5403 g
Potassium, K	2260.4561 mg
Cystine	1.1077 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown rice	3 cups	1720.62	362.5152	13.1772
Chicken breast	8 ounces	390.089	0	20.9786
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Vegetable oil	2 tablespoons	234.464	0	27.2
Green Onion	0.5 cup	9.585	2.0377	0.1668
red pepper	0.5	0	0	0
rice wine vinegar	1 tablespoon	0	0	0
pea	1 cup	41.16	7.399	0.196