Chicken fried rice
2
Points®
Total time: 28 min • Prep: 15 min • Cook: 13 min • Serves: 6 • Difficulty: Easy
Craving Chinese take-out? You can make this favorite menu item in your own kitchen and have it on your table in less 30 minutes. With fresh veggies, plenty of garlic, soy sauce and rice, it achieves everything you love about the staple. Make it as is or toss in any leftover vegetables you have on hand. The trick is to scramble the egg whites first and remove them from the skillet before adding the chicken and vegetables. Then cook the chicken until it’s browned well but not overcooked. The browned bits formed in the pan will seasoned the other ingredients when everything is tossed together at the end.
Ingredients
Cooking spray
2 spray(s)
Egg whites
4 large
Scallions
½ cup(s), chopped or sliced, chopped, green and white parts
Garlic
2 clove(s), minced
Uncooked skinless boneless chicken breast
12 oz, cut into 1/2-inch cubes
Carrots
½ cup(s), diced
Cooked long grain brown rice
2 cup(s), regular or instant, kept hot
Frozen green peas
½ cup(s), thawed
Less sodium soy sauce
3 Tbsp
Instructions
1
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.
2
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.
3
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.
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