Name: Chicken fried rice
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 3/4-inch pieces; 1/4 cup long-grain white rice, cooked and chilled; 1 tsp canola oil; 2 large egg whites, beaten; 3 oz frozen peas and carrots; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1/2 tsp toasted sesame oil; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 15 min · Cook 5 min

Heat a 12-inch nonstick skillet over medium-high heat with half the canola oil. Season the chicken pieces with a pinch of salt. Add chicken to the pan in a single layer and cook for 5 to 6 minutes, stirring occasionally, until browned and no longer pink inside. Remove chicken from the pan and set aside. Done when browned and no longer pink inside, 165°F.
Wipe out the skillet and return to medium heat. Add the egg whites and cook without stirring for 30 seconds, then break into small curds. Remove the eggs and set aside with the chicken.
Increase heat to medium-high and add the remaining canola oil. Add the frozen peas and carrots and stir-fry for 2 minutes until thawed and hot. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Add the chilled cooked rice to the pan, breaking up any large clumps. Spread the rice into an even layer and let it sit for 2 minutes to crisp. Toss the rice and check that it is hot and a few grains are lightly golden.
Return the chicken and eggs to the pan. Drizzle with the soy sauce and toasted sesame oil. Toss everything together for 1 minute until well coated. Taste and add the remaining salt if needed. Serve topped with green onions.

Nutrition

Ingredients

Instructions

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