Chicken Fried Rice
(from salonx’s recipe box)
Chopsticks are optional for this lightened-up Chinese favorite. For a burst of color, toss in any leftover veggies you have in the fridge.
POINTS® Value: 3
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 20 minutes
Cook time: 13 minutes
Serves 6 people
Categories: chicken
Ingredients
- 2 sprays cooking spray
- 4 large egg white(s)
- 1/2 cup scallion(s), chopped, green and white parts
- 2 medium garlic clove(s), minced
- 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1/2 cup carrot(s), diced
- 2 cup cooked brown rice, regular or instant, kept hot
- 1/2 cup frozen green peas, thawed
- 3 Tbsp low-sodium soy sauce
Directions
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Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes. Remove from pan and set aside.
-
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.
-
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, about 1 minute. Yields about 1 cup per serving.