Name: Chicken fried rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 1/4 cup white rice; 2 large egg whites, beaten; 3 oz frozen mixed vegetables; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1/2 tsp sesame oil; 1 clove garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 green onions, sliced; 1/3 cup water

Instructions

Prep 15 min · Cook 20 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 cooked rice onto a plate to cool.
Heat half the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally, until browned and cooked through. Done when opaque in the center, 165°F.
Push the chicken to one side of the skillet. Add the beaten egg whites to the empty space and cook for 1 minute until set, then break them up and mix with the chicken. Remove everything from the pan and set aside. Done when whites are set and opaque, 160°F.
Wipe out the skillet and add the remaining canola oil. Add the frozen vegetables, garlic, and ginger. Sauté for 3 minutes until the vegetables are tender.
Add the cooked rice, chicken, and egg whites back into the skillet. Pour in the soy sauce and sesame oil. Cook for 3 minutes, tossing constantly to coat and crisp the rice. Serve topped with the green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes