Chicken Fried Rice
- Total Time
Have this Chinese favorite on your table in minutes. Make it as is or toss in any leftover vegetables you have on hand.
cooking spray2 spray(s)
egg white(s)4 large
uncooked scallion(s)½ cup(s), chopped, green and white parts
garlic clove(s)2 clove(s), medium, minced
uncooked boneless skinless chicken breast(s)12 oz, cut into 1/2-inch cubes
uncooked carrot(s)½ cup(s), diced
long grain cooked brown rice2 cup(s), regular or instant, kept hot
frozen green peas½ cup(s), thawed
low sodium soy sauce3 Tbsp
- 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.