4 servings |
- 3 ½ cups leftover cooked rice (brown or hapa
- 1 (5 oz) can of chicken, drained, no salt added
- ½ cup frozen or canned corn kernels, low
- ¾ cup frozen or canned peas, low sodium
- ¾ cup frozen or canned carrots, low sodium
- 2 cups fresh bok choy, chopped into pieces
similar to other vegetables
- 1 medium round onion, diced
- 2 cloves of garlic
- 1 TBSP Aloha brand shoyu, low sodium
- White pepper
Serve on the side to compliment meal:
- 4 apple bananas, to eat on the side
Remember to practice food safety when cooking!
- Chop onion. Set aside
- Mince garlic. Set aside
- Drain chicken and vegetables (if using canned)
- Chop the bok choy’s white parts to be similar size of the other
vegetables. Cut the green leafy parts into strips — it will shrink
when cooked. Keep whites separate from green leaves
- In a large non-stick pan on medium high heat, heat the olive oil
- Add onions and cook for about 1 minute, stirring occasionally to
- Add garlic and the white part of the bok choy and cover with a lid.
Cook for about 1 minute. If pan gets dry and ingredients start to
stick to the pan, add a tablespoon of room temperature or hot
- Add the rest of the ingredients to the pan. Toss and gently stir
until all ingredients are cooked and heated through
- Add sesame oil once fried rice is done cooking and stir throughout
- Serve fried rice with a banana on the side
Serving Size (459g)
Amount Per Serving
Check serving size first – how many servings are in one container? The nutrients listed on the label are only for one serving.
Total Fat: 7g (9% Daily Value)
Saturated Fat: 1.5g (8% Daily Value)
Trans Fat: 0g
Limit saturated fats and trans fats.
Cholesterol: 30mg (10% Daily Value)
Sodium: 510mg (22% Daily Value)
Total Carbohydrate: 72g (26% Daily Value)
Dietary Fiber: 9g (32% Daily Value)
Total Sugars: 15g
Includes 0g Added Sugars (0% Daily Value)
Opt for whole grain carbohydrates and reduce added sugars.
Choose higher protein products.
Vitamin D: 0%
The % Daily Values tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Developed in collaboration with CTAHR’s Department of Human Nutrition, Food and Animal Sciences, its Dietetics Program and nutrition students.