Chicken fried rice
½ cup(s), chopped, green and white parts
2 medium clove(s), minced
Uncooked boneless skinless chicken breast(s)
12 oz, cut into 1/2-inch cubes
½ cup(s), diced
Cooked long grain brown rice
2 cup(s), regular or instant, kept hot
Frozen green peas
½ cup(s), thawed
Low sodium soy sauce
- 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, about 5 minutes.
- Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.