Greek Lemon Rice Recipe
This Greek rice recipe is a quick and easy take on chicken fried rice, but includes healthful Mediterranean ingredients like chickpeas, feta cheese and olives.
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Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast finely chopped
- ½ cup chopped red onion
- 3 cups prepared white rice
- 2 eggs
- 1 cup chickpeas drained and rinsed
- ½ cup crumbled feta cheese
- ½ cup grape tomatoes quartered
- ½ cup roughly chopped fresh parsley leaves
- ⅓ cup kalamata olives halved
- 2 tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
- Add onion; cook 1 minute, stirring frequently.
- Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating a well in center of wok. Crack eggs into well, scramble vigorously with wooden spoon. Cook 2 minutes (keeping eggs in well) or until eggs are full cooked.
- Add chickpeas, feta, tomatoes, parsley, olives, lemon juice, salt and pepper and toss until everything is well combined. Cook 2 minutes or until warmed through; stirring frequently.
Notes
- Home Chef Tip: Fried rice works best with day-old rice! Use leftovers from Chinese carryout, or make a batch of rice the night before. Spread the cooked rice on a small rimmed baking pan lined with parchment paper. Transfer to refrigerator and let sit, uncovered, overnight.
Calories: 515kcal, Carbohydrates: 47g, Protein: 37g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 171mg, Sodium: 711mg, Potassium: 721mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1076IU, Vitamin C: 19mg, Calcium: 164mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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