Chicken and Macadamia Fried Rice

"A quick and easy, reasonably low fat fried rice made with mandarin segments and macadamia nuts. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes"."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Baby Kato photo by Baby Kato
Ready In:
30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cook rice according to the packet directions and keep warm.
  • Heat 1 tablespoon of the oil in a wok or a large sauté pan over a medium-high heat.
  • Add the eggs and stir-fry for 3 minutes, or until the eggs have set. Transfer to a small dish and keep warm.
  • Add the remaining 1 tablespoon of oil to the wok or sauté pan, and add the chicken, mandarin segments, green onions, macadamia nuts, soy sauce and rice.
  • Stir-fry for 4 minutes, stirring, or until mixed well and heated through.
  • Add the eggs to the wok or sauté pan.
  • Season to taste with freshly ground black pepper.
  • Stir fry for 1 further minute.
  • Serve over cooked basmati rice with your favourite salad.

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Reviews

  1. Great recipe! I loved the tropical flair from the mandarin oranges and macadamia nuts. I also found it easy to prepare everything but the rice for use over some shredded cooked daikon radish for our lower-carb eaters. Both ways were excellent. I did use jasmine rice, as that is what I usually have. Thanks for sharing!
     
  2. Fabulous recipe. Love the macadamia nuts in this recipe. Nice change from cashews or almonds which I usually use in fried rice. Used leftover chicken and canned manderine oranges, so this went together in a snap. Thanks bluemoon!
     
  3. So delicious and easy, I made sure that the little I had left over came with me for lunch today! I didn't have mandarins, so I segmented an orange instead, but I must go and get some mandarins! I served this with Recipe #282352, for a delicious meal, bright colours and wonderfully complimentary flavours! Thanks, bluemoon!
     
  4. What a tasty tasty salad. I loved this. The flavors were amazing, they all complimented each other, none were overpowering. A great combo. I had to sub pecans for the macadamia's as I was out. The textures worked so well in this dish, the juicy, sweet mandarins, the fluffy egg and crisp green onion, tender chicken and crunchy pecans all worked well with the rice. Thanks so much for sharing. Can't wait to try this with macadamia nuts.
     
  5. Apologies - I meant "fat," not "tat."
     
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Tweaks

  1. 2 changes in that I used leftover pork instead of chicken and roasted cashews instead of macadamias. Tasty recipe, with good seasoning. I didn't really like the mandarin segments in the rice though as they became too mushy and released their juice, rather than staying whole. Adding them further down the cooking process (basically, just before the end) would probably work out better. Still, they did provide a nice burst of citrus in the dish. Thanks.
     

RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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