Name: Chicken fried rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/3 cup water; 5 oz boneless skinless chicken breast, diced into half-inch pieces; 2 large egg whites, beaten; 2.5 oz frozen peas and carrots; 1 green onions, sliced, whites and greens separated; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 16 olive oil cooking sprays; 1 tsp sesame oil; 1 tbsp low sodium soy sauce; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

Combine the rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Spread the rice on a plate to cool while you prepare the other ingredients.
Season the chicken with salt and pepper. Lightly coat a large non-stick skillet with cooking spray and heat over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate. Done when opaque in the center, 165°F.
Wipe out the skillet. Re-apply cooking spray over medium heat. Add the egg whites and cook for 2 minutes, stirring constantly, until set. Transfer the whites to the plate with the chicken. Done when set and firm, 160°F.
Increase heat to medium-high and add the sesame oil to the skillet. Add the frozen vegetables, white parts of the green onions, garlic, and ginger. Sauté for 3 minutes until the vegetables are tender.
Add the cooked rice, chicken, and egg whites back into the skillet. Drizzle with soy sauce and toss everything together. Cook for 5 minutes, stirring frequently, allowing the rice to toast slightly. Done when 165°F.
Remove the skillet from the heat. Toss in the green parts of the green onions and serve immediately.

Nutrition

Ingredients

Instructions

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