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, cut into bite-size pieces; 2 large egg whites, beaten; 3 oz frozen peas and carrots; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tsp sesame oil; 1 tbsp low sodium soy sauce; 1 green onions, sliced; 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 cover and simmer for 15 minutes. Remove from the heat and let rest for 5 minutes. Spread the cooked rice on a plate to cool slightly while you prepare the rest.
Heat half the sesame oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper. Add chicken to the skillet and cook for 5 to 6 minutes, flipping once, until browned and cooked through. Remove from the pan and set aside. Done when opaque in the center, 165°F.
Wipe out the skillet if needed and return to medium heat. Pour the beaten egg whites into the pan and cook for 1 to 2 minutes, stirring gently, until set. Remove the egg whites and set aside with the chicken. Done when set and opaque, 160°F.
Heat the remaining sesame oil in the same skillet. Add the frozen vegetables, garlic, and ginger. Sauté for 3 to 4 minutes until the vegetables are hot and the garlic is fragrant.
Increase the heat to high. Add the cooked rice to the skillet and toss to coat. Spread the rice in an even layer and cook without stirring for 2 minutes to let it crisp slightly. Add the cooked chicken, egg whites, and soy sauce. Toss everything together for 1 to 2 minutes until hot and well combined. Serve topped with green onions.

Nutrition

Ingredients

Instructions

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