During the work week I’m all about quick meals that require little prep time and cook fairly quickly. I’m not a very good morning person and it didn’t help that the granite company wanted to come at the crack of dawn to do their templating for my kitchen counters. Since I work from home, it’s been years since I’ve been up that early.
So by the time dinner rolled around, I was out of energy. Luckily this chicken fried rice can be done in a matter of minutes. I loved the taste and the chicken and brown rice make it a very filling meal.
Chicken Fried Rice
adapted from Weight Watchers
2 sprays cooking spray
4 egg whites
1/2 cup chopped onion
2 cloves minced garlic
1lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup diced carrot
2 cups cooked brown rice
1/2 cup frozen green peas, thawed
1 can water chestnuts, drained
3 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
salt & pepper
1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled. Remove from pan and set aside.
2. Re-coat skillet with cooking spray and place back over medium-high heat. Add the onions and garlic; saute 2 minutes.
3. Add the chicken and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
4. Stir in reserved cooked egg whites, cooked brown rice, peas, water chestnuts, sesame oil and soy sauce; cook until heated through. Add salt and pepper to taste.