343 calories in chicken fried rice Four ingredients make up one cup (198 grams) of fried rice with chicken: Calories: 343. Protein: 14 grams.
How many calories does a serving of chicken and rice contain?
A serving of homemade chicken and rice contains approximately 448 calories. One serving consists of one cup of rice and either one skinless 3-ounce chicken breast or one skinless 3-ounce chicken leg. The chicken and rice dish contains 7 grams of total fat, 2 grams of saturated fat, and 49 milligrams of cholesterol.
Eating a balanced diet is the key to being healthy, but it’s easy to erroneously consume the tastiest and greasiest part of the chicken or to overlook the best type of rice. Sure, rice and chicken are good for weight loss, but choosing the right varieties and preparation methods can take you even further along the path to weight loss.
- Is quinoa beneficial to weight loss?
- Are shrimp beneficial for weight loss?
- Are mashed potatoes weight loss-friendly?
- Is almond milk weight loss-friendly?
- Are protein drinks beneficial for weight loss?
- Are honey nut cheerios weight loss-friendly?
Is Fried Chicken Rice unhealthy?
Frequently Asked Questions – Is Gluten-Free Chicken Fried Rice Available? It could be. If you wish to prepare gluten-free chicken fried rice, be sure to double-check the ingredients when you shop. While the majority of rice is naturally gluten-free, cross-contamination is possible during manufacturing.
- Furthermore, Asian condiments such as soy sauce are not gluten-free (use tamari instead).
- Additionally, you should confirm that your oyster sauce is gluten-free.
- Is Fried Chicken Rice healthy? Not typically.
- The majority of fried rice recipes and takeout versions are loaded with fat and sodium (a recipe for high blood pressure and heart disease).
However, this recipe makes healthy chicken fried rice possible by substituting brown rice and minimal cooking oil. Where Does Fried Chicken Rice Originate? Fried rice can be found in one form or another in every region of Asia. However, the earliest version of this popular dish is typically attributed to the Sui dynasty in China, which ruled between 589 and 618 A.D.
Which types of rice can be utilized? Can cauliflower rice or long-grain rice such as jasmine or basmati be substituted? Yes to long grain white rice, although I prefer brown rice as a healthier alternative. While I have not tried cauliflower rice, my research indicates that it is possible. It should not affect the cooking time.
(You could also try my recipe for Cauliflower Fried Rice.)
- 1/3 cup oyster sauce (see notes)
- Three tablespoons of low-sodium soy sauce, plus more to taste (swap for tamari if you need gluten-free)
- 2 tablespoons of canola, grapeseed, or peanut oil, divided into thirds
- 1 pound of boneless, skinless chicken breast cut into 1 inch cubes.
- 2 tablespoons unsalted butter
- 4 large eggs whisked lightly
- 3 cups fresh chopped vegetables of your choice (I use 1 red bell pepper plus a small head of broccoli or 8 ounces mushrooms)
- 12 ounces of thawed frozen peas and carrots
- 3 minced cloves of garlic
- 2 1/2 cups COLD cooked brown rice, separate with your fingers any large clumps.
- 1/3 cup chopped green onions (about 4 medium)
- Red pepper flakes, Sriracha, or your preferred hot sauce (optional)
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- Combine the oyster sauce and 2 tablespoons of soy sauce in a small bowl. Set aside. Keep a large bowl or plate as well as a large, flexible rubber spatula close to the stove.
- About two minutes should be spent heating a 12-inch nonstick skillet over medium heat until it is hot. Add half a tablespoon of butter and swirl to coat the pan’s bottom. Insert the eggs.20 seconds without stirring until the mixture just begins to set. Scramble and break the eggs into bite-sized pieces with your spatula. Continue cooking, stirring constantly, for an additional minute, or until the eggs are cooked through but not browned. Place the eggs in a bowl and set aside. With a paper towel, thoroughly clean the skillet.
- Return the skillet to the stovetop and increase the heat to a high temperature. Allow the skillet to heat up for approximately 1 minute. Stir in 1 tablespoon of the canola oil to coat. Add the chicken and 1 tablespoon of remaining soy sauce. Cook for approximately 4 minutes, stirring occasionally, until the chicken is fully cooked. Transfer to the bowl containing the eggs.
- Add the final tablespoon of oil to the pan. Add the fresh vegetables and cook until crisp-tender, approximately four to five minutes.
- Add the remaining 1 1/2 tablespoons of butter along with the carrots and peas. Stir continuously for thirty seconds.
- Cook the garlic until fragrant, about 30 seconds (be careful not to let it burn!).
- Add the brown rice to the mixture of oyster sauce. Continue cooking, stirring constantly and breaking up any remaining rice clumps, for about 2 minutes, or until the mixture is thoroughly heated. Add the reserved chicken or eggs and the green onions. Cook and stir the mixture for an additional minute, or until it is thoroughly heated. Enjoy immediately with a dash of hot sauce and additional soy sauce, if desired.
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- Oyster sauce is readily available in the Asian or international food aisles of the majority of major supermarkets. It has a distinct flavor and texture, and if you replace it with something else, your fried rice will not taste the same. If you wish to experiment with the recipe without oyster sauce, simply omit it or substitute 1 tablespoon of sesame oil for flavoring.
- Refrigerate the fried rice in an airtight container for up to three days.
- REHEAT: Reheat leftovers in a skillet over medium-low heat on the stovetop or in the microwave.
- TO FREEZE: Freeze chicken fried rice for up to three months in an airtight, freezer-safe container. Allow to defrost in the refrigerator overnight before reheating.
1 serving (of 6) Calories: 368 kcal Carbohydrates: 33 g Protein: 26 g Fat: 15 g 4 g of Saturated Fat 3 grams of polyunsaturated fat 6 grams of monounsaturated fat 1 g Trans Fatty Acid Cholesterol: 182 milligrams Potassium: 687 mg Fiber: 5 g Sugar: 4 g Vitamin A: 8148 IU Vitamin C: 105 mg Calcium: 68 mg Iron: 3 mg
Nutritional overview: –
| Calories 250 | Fat 9.28g | Carbs 31.38g | Protein 9.39g |
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Is fried rice calorically denser than white rice?
Fried rice contains significantly more calories than white rice; you’ve likely heard that it’s unhealthy. Let’s investigate why people say that. First, fried rice is loaded with extra calories from the cooking oil, which quickly add up. Compared to protein, oil and fats have the highest calories per gram (9 kcal) (5 kcal).
If you’re trying to lose weight and reduce fat, fried rice is not the best option. If you’re attempting to reduce your sodium intake, white rice is a much better choice. Obviously, Asian cuisine is not known for being low in sodium, but you can easily find and use low-sodium soy sauce. White rice has its own calories, but fried rice has roughly twice as many.
Carbohydrates account for the majority of calories in both fried and white rice. The issue is that fried rice combines them with cooking oil, which increases the calorie content. Also see: Is Rice Combustible?