Tuesday, January 19, 2010

Chicken Fried Rice

This is an adapted Weight Watchers recipe, I just do it the unhealthful way. I've made it before with ground turkey instead of chicken too.

Chicken Fried Rice

2 spray(s) cooking spray
4 large egg white(s) (I just scrambled 2 eggs)
1/2 cup(s) 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(s) carrot(s), diced  (I did 1 cup just to have more veggies)
2 cup(s) cooked brown rice, regular or instant, kept hot
1/2 cup(s) frozen green peas, thawed
3 Tbsp 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.

I did things a little different than the recipe...I cook the chicken and carrots first
chop up the chicken
add the scallions, peas, rice, heat up
then add the scrambled egg...
I also like to add extra soy sauce before eating for more flavor. :o)

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