Chicken Fried Rice Low Gi Recipes

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HEALTHY CHICKEN FRIED RICE (LOW G.I.)



Healthy Chicken Fried Rice (Low G.i.) image

Trying to accumulate some recipes that are high in fiber and protein but low in fat. This is actually just as good as regular fried rice. If you can't find fresh bean sprouts, just omit them because the ones in a can are sorta gross! Found that out the hard way!

Provided by little_wing

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups low-sodium low-fat chicken broth
3/4 cup brown rice
1 pinch salt
1 teaspoon sesame oil
2 boneless skinless chicken breasts, chopped
1 cup sliced mushrooms
2 green onions, chopped
2 carrots, diced
3/4 cup sliced celery
1/4 cup light soy sauce
2 cups bean sprouts

Steps:

  • 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 : Calories 251.2, Fat 3.2, SaturatedFat 0.6, Cholesterol 34.2, Sodium 1146.5, Carbohydrate 35.5, Fiber 3.8, Sugar 5, Protein 21

CHICKEN FRIED RICE (LOW GI)



Chicken Fried Rice (Low Gi) image

From the GI diet by Rick Gallop. "Chinese fried rice is generally high in fat and low in protein and fibre. This low-GI version is loaded with chicken and colourful vegetables and won't leave you feeling hungry again soon after eating it." - from his website.

Provided by Canuck Mum

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups low-sodium low-fat chicken broth
3/4 cup basmati rice or 3/4 cup brown rice
1 pinch salt
1 teaspoon sesame oil
2 boneless skinless chicken breasts, chopped
1 cup sliced mushrooms
1 green onion, chopped
2 carrots, diced
1/2 cup celery, sliced
1 cup chickpeas, cooked
1/4 cup light soy sauce
2 cups bean sprouts

Steps:

  • 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, chickpeas 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 : Calories 323.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 37.8, Sodium 1350.3, Carbohydrate 48.6, Fiber 6.3, Sugar 4.9, Protein 22.7

VEGGIE-PACKED CHICKEN FRIED RICE



Veggie-Packed Chicken Fried Rice image

This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.

Provided by ChefBillT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 16

9 teaspoons vegetable oil, divided
1 red bell pepper, cut into strips
½ medium onion, sliced
1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
2 cups chopped zucchini
2 cups chopped carrots
1 cup chopped cabbage
1 cup chopped sugar snap peas
⅓ cup low-sodium chicken or vegetable broth
1 ½ tablespoons minced garlic
1 tablespoon minced fresh ginger
2 cups cooked short-grain brown rice
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
¼ cup sliced green onions
½ teaspoon salt

Steps:

  • Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
  • Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
  • Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
  • Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 41.8 g, Cholesterol 25 mg, Fat 14.4 g, Fiber 7 g, Protein 16.3 g, SaturatedFat 2.4 g, Sodium 652.2 mg, Sugar 7.4 g

LOW-FAT CHICKEN FRIED RICE



Low-Fat Chicken Fried Rice image

Make and share this Low-Fat Chicken Fried Rice recipe from Food.com.

Provided by lovin2cook

Categories     Brown Rice

Time 30m

Yield 2 1/2 c, 4 serving(s)

Number Of Ingredients 8

4 ounces cooked chicken breasts, cut into very small bites
1/2 cup brown rice, uncooked
3 egg whites
1 carrot, chopped
1/2 small onion, chopped
pepper
1 1/2 tablespoons Braggs liquid aminos
1 tablespoon margarine or 1 tablespoon butter

Steps:

  • Boil bag of rice for about 1-2 min less than the box states (mine said 10-12 minutes and I boiled 9 minutes). spray small pan with pam and scramble egg whites. In a larger pan, add butter or margarine, onion, and carrots. Cook on medium heat for 3-4 minutes. Add cooked rice, eggs, chicken, pepper, and liquid aminos. Mix well and simmer about 3 minutes. Serve.

Nutrition Facts : Calories 189.4, Fat 5.8, SaturatedFat 1.4, Cholesterol 23.8, Sodium 107, Carbohydrate 20.4, Fiber 1.4, Sugar 1.5, Protein 13.2

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

CHICKEN AND VEGGIE FRIED RICE



Chicken and Veggie Fried Rice image

Super easy and the protein can be changed to suite your needs.

Provided by Bren

Time 30m

Yield 4

Number Of Ingredients 9

3 tablespoons avocado oil, divided
1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
½ (8 ounce) package mushrooms, chopped
1 stalk celery, sliced
3 large eggs, beaten
3 cups cooked white rice
¼ cup low-sodium soy sauce (such as Bragg®)
1 cup frozen peas, thawed
3 stalks green onions, sliced, or more to taste

Steps:

  • Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
  • Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
  • Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
  • Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 42.3 g, Cholesterol 159.5 mg, Fat 15.7 g, Fiber 2.9 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 689.3 mg, Sugar 3.3 g

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