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
Ingredients:
- 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
Directions:
- 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.
- Re-coat skillet with cooking spray and place back over medium-high heat. Add the onions and garlic; saute 2 minutes.
- Add the chicken and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
- 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.
Recipe adapted from Weight Watchers
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