Name: Chicken fried rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 6 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp canola oil; 2 large egg whites, beaten; 2 oz frozen peas and carrots; 2 cloves garlic, minced; 2 3/4 tsp low-sodium soy sauce; 1/2 tsp sesame oil; 1 green onions, sliced

Instructions

Prep 15 min · Cook 30 min

Combine the rice and water in a small saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest for 5 minutes. Spread the rice in a thin layer on a small tray and chill in the freezer for 10 minutes until cool and dry to the touch.
Season the chicken pieces with salt and black pepper. Heat half the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 minutes. Done when opaque in the center, 165°F.
Transfer the cooked chicken to a plate. Wipe out the skillet and return to medium-high heat. Add the egg whites and cook for 1 minute, stirring constantly until set. Transfer the eggs to the plate with the chicken. Done when set and no longer liquid, 160°F.
Heat the remaining canola oil in the skillet. Add the frozen peas and carrots and sauté for 3 minutes until the water has evaporated. Add the minced garlic and cook for 30 seconds until fragrant.
Fluff the chilled rice with a fork and add it to the skillet along with the chicken and eggs. Pour in the soy sauce and sesame oil. Stir-fry for 3 minutes, tossing to combine and heat through. Top with green onions and serve.

Nutrition

Ingredients

Instructions

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